Easy Red Curry Soup Recipe

Health Highlights

Ingredients

1/2 cup	Coconut milk, sweetened (full fat)
1/2 can (14 oz)	Fire Roasted Diced Tomatoes
2 tbsp	Red curry paste (more = spicier; check label for funky ingredients like sugar)
1/2 tsp	Ginger, ground
164 gm	Spaghetti squash (about 1 cup; cooked, leftover)
1/2 cup	Mixed vegetable salad (cooked, leftover; I used grilled mushrooms and a handful of spinach leaves)
75 gm	Chicken, cooked (cooked, leftover; any protein you have)

In a small saucepan, combine coconut milk, tomatoes, curry paste and ginger. Stir with a whisk to combine.
Cook over medium-low heat until the mixture bubbles, about 5 minutes.
Add cooked veggies and meat until heated through. Pour over spaghetti squash to serve.
finished it with a dash of sriracha!

Calories 364

Calories from fat 150

Calories from saturated fat 50

Total Fat 16.7 g

Saturated Fat 5.5 g

Trans Fat 1.4 g

Polyunsaturated Fat 2.8 g

Monounsaturated Fat 4.2 g

Cholesterol 57 mg

Sodium 1710 mg

Potassium 724 mg

Total Carbohydrate 34 g

Dietary Fiber 5.8 g

Sugars 15.1 g

Protein 21.9 g

Meat	1.1
Vegetables	4.0