| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 20 mins | 20 mins |
| 1. | In a soup pot combine the chicken broth, coconut milk, ginger, curry paste, soy sauce, brown sugar and the juice of the lime and bring to a boil. |
| 2. | Put rice noodles in a separate bowl and cover with boiling water. |
| 3. | Once the soup begins to boil, add the sliced mushrooms, slivered carrots, thin sliced bok choy, sliced green onions and halved grape tomatoes. |
| 4. | Check noodles and when soft drain and divide between four bowls. |
| 5. | Let the soup simmer for 10 minutes. Ladle over noodles and garnish with chopped basil. |
|
There are 217 calories in 1 serving of Thai Noodle Soup.
Calorie split: 29% fat, 60% carbs, 12% protein.
|
| Serving Size | 1 serving |
|
|
