Red Curry Coconut Noodle Soup January 13 2013 1 Comment

Red Curry Coconut Noodle SoupServes 2
1 cup light coconut milk
1 cup chicken broth
2 cups bok choy, chopped
1 cup silken tofu, cubed
1 stalk lemongrass, peeled & end smashed
2" piece raw ginger, peeled & smashed
4 teaspoons red curry paste (check Asian aisle)
2 teaspoons low sodium soy sauce
Heat chicken broth in large saucepan over medium heat.  Add lemongrass, ginger, soy sauce and curry paste.  Simmer 15 minutes then remove lemongrass and ginger. Stir in coconut milk, bok choy and tofu. Rinse noodles and add to mixture.  Simmer 10 minutes or until bok choy is tender.  Season to taste and serve.
Nutritional Breakdown
Calories:  93.....Carbs:  3 grams.....Protein:  7 grams......Fat:  5 grams
Fiber:  1 gram.....Potassium:  239 mg.....Sodium: 267 mg