Ingredients
1 tbs oil1 clove garlic, crushed
2 tsp grated ginger
1 red capsicum, sliced
1/2 tsp turmeric
1 tbs yellow curry paste
2 cups salt reduced vegetable stock
2 cups water
1 cup So Good™ Coconut Milk Unsweetened
2 cups broccoli florets
200g vermicelli noodles
Method
- Heat oil in a large saucepan and saute garlic, ginger and capsicum.
- Add turmeric and yellow curry paste and saute for 1 minute.
- Stir through stock, water and coconut milk. Bring mixture to the boil then reduce heat and simmer for 5 minutes.
- Add broccoli and heat through.
- Divide noodles between 4 individual serving bowls and pour over soup. Stand for a few minutes to cook noodles.
- Add a squeeze of lime and serve garnished with coriander. Serves 4.
Tips
- Noodles can be folded through the boiling broth on the stove then divided among serving bowls
- Any variety of vegetables can be added to this recipe
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Per Serve
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Energy (kJ)1180
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(Cal)282
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Protein (g)7.4
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Fat (g)8.2
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Saturated Fat (g)2.2
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Carbohydrate (g)41.5
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Sugars (g)2.6
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Dietary Fibre (g)5.4
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Sodium (mg)1153
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Potassium (mg)333
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Calcium (mg)90
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Iron (mg)2.3