Sweet Potato Curry Noodle Soup
This Sweet Potato Curry Noodle Soup is filled with tender sweet potato chunks, a savory broth and rice noodles. Topped with fresh greens.
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic diced
- 1/2 teaspoon ginger powder
- 5 green onions diced, greens and whites separated
- 2 shallots diced
- 2 tablespoons red curry paste
- red pepper flakes to taste, optional
- 3 cups broth
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons peanut butter
- 2 sweet potatoes peeled and cubed
- 1/2 lime juiced
- 1/4 cup cilantro chopped
- 7 ounces vermicelli rice noodles dry
Instructions
- Heat the sesame oil in a stock pot over medium heat. Add the garlic, ginger powder, whites of the green onion, shallots, red curry paste and red pepper flakes. Mix to combine and cook for 3 minutes, or until shallots begin to soften.
- Add the broth, coconut milk, soy sauce, peanut butter and sweet potatoes. Bring to a boil, lower heat and simmer until the potatoes are tender (approx. 20 minutes). Right before serving, add the lime juice and cilantro.
- Meanwhile, bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
- To assemble, add noodles to each bowl and top with broth & potatoes. Serve with the remaining green onions.
Video
Calories: 589kcal, Carbohydrates: 75g, Protein: 10g, Fat: 29g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 1146mg, Potassium: 820mg, Fiber: 6g, Sugar: 8g, Iron: 5mg
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