Another meal I have tried and again, simply delicious and low calorie

Servings 4

Ingredients

• 3 ¹⁄₂ cups vegetable stock
• 1 ³⁄₄ cups light food processor pulsing several times, until smooth.
• Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes.
• Meanwhile, cook the noodles according to the package directions. Divide among four large Soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions.

Nutrition Info

Serving Size: 1 (280 g)

Servings Per Recipe: 4

Amount Per Serving

Calories 515.9

Calories from Fat 318

Total Fat 35.4 g

Saturated Fat 20.9 g

Cholesterol 36 mg

Sodium 97.3 mg

Total Carbohydrate 42.6 g

Dietary Fiber 4.2 g

Sugars 4.7 g

Protein 13 g

Edited April 6, 201511 yr by VSGmary

Sounds interesting. I wonder would it work of I subbed the egg noodles.

@@BLERDgirl you could actually do without the noodles all together, the broth it just so lovely and aromatic