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Curried Coconut Soup
Source: dLIfe

Spicy curry with coconut and noodle soup.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 156.4
Total Carbs 22.5 g
Dietary Fiber 2.2 g
Sugars 2.3 g
Total Fat 5.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 84.1 mg
Protein 2.4 g
Sodium 141.7 mg
Dietary Exchanges
, 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 tbsp  minced garlic
3 tbsp  curry powder
3 1/2 cup  low sodium vegetable broth
3 cup  lite coconut milk
2 tbsp  fresh ginger root
0.6667 cup  fresh chopped green onion
0.3333 cup  sliced white onion
1 tbsp  chopped parsley
1 tbsp  lime peel zest
0 1/2 tsp  chili paste
0 1/4 cup  fresh lime juice
0.3333 cup  fresh cilantro
1 pinch  salt
1 pinch  white pepper
4 oz  rice stick noodles
1 cup  cold water
4 quart  cold water
  1. Heat a cooking spray coated pot over medium heat. Cook garlic 1 minute. Mix in curry powder and cook, stirring continually for 30 seconds. Stir in broth, coconut milk, gingerroot, onions, parsley, lime rind, and chili paste. Let boil. Lower heat, place lid on pot, and simmer 15 minutes.
  2. Mix in lime juice and cilantro. Sprinkle with salt and pepper and simmer 5 minutes.
  3. Add noodles to a large bowl and spoon cold water over top. Let soak until noodles are softened, about 5 minutes. Strain. Mix noodles into 4 quarts boiling water. Lower heat and simmer 5 minutes. Strain.
  4. Arrange noodles in soup bowls and spoon soup overtop.

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