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Vegetarian Thai curry ginger noodle soup

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, E
MineralsCopper, Fluorine, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) Yellow squash Sliced

  2. 1 cup(s) Zucchini Sliced

  3. 3 cup(s) Water

  4. 4 cup(s) Baby spinach

  5. 1/2 cup(s) Mushrooms Sliced

  6. 2 teaspoon(s) Ground ginger

  7. 1 teaspoon(s) Curry powder

  8. 1/2 teaspoon(s) Tumeric

  9. 1/2 teaspoon(s) Ground pepper

  10. 1/2 teaspoon(s) Red pepper flakes

  11. 1/2 teaspoon(s) Ground garlic

  12. 2 Tomatoes Cubed

  13. 2 tablespoon(s) Spicy ginger chili sauce

  14. 1/2 cup(s) Dried rice noodles

  15. 1 cup(s) Chopped kale

Instructions Jump to Ingredients ↑

  1. Place everything except spinach, kale and noodles in sauté pan or simmer pot. Cook for about 10 minutes or until until veggies are al dente. Then add spinach, kale, noodles and more water or spices as needed. Add salt as desired.

  2. Serve piping hot with naan bread, tortilla or crackers and feel your sinuses clear!

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