Coconut and Lime Curry Soup with Sweet Potato Noodles

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Course: Entree, Main Course, Soup

Servings:

Calories: 219kcal

Author: Heidi Dahlenburg

Ingredients

1-2 Tbsp Ghee for Cooking
3 Cloves of minced garlic.
1 Tbsp fresh ginger.
2 Tbsp Yellow Curry Powder.
3 C Vegetable Stock see link
400 mls Full Fat Coconut Milk
1 Yellow Onion Diced.
1 Red Capsoicum cut into thin strips.
Juice of ½ Lime
Sweet Potato Spiralised for the noodles
1 Sweet Potato Lards

Instructions

Preheat the oven to 200 Degrees C
Place the sweet potato noodles on a baking tray in one layer
Heat a stainless steel saucepan over medium heat.
Add the Ghee then saute the diced onion.
Cook onion until tender.
Add the garlic, ginger and capsicum and saute for 2 minutes.
Add the curry powder and vegetable broth.
Simmer over a medium heat for 15 minutes.
Wait until the mix has cooled slightly, then add the coconut milk.
Add the lime juice and stir in.

Notes

Whole Recipe (excluding the sweet potato!)

Calories 878 Methionine 168
Per Serve (4 servings)
Calories 219 Methionine 42 mg’

ADD 200 g Sweet Potato then you must add this onto your total

Calories 172 Methionine 74 mg

Please see recipe notes for store bought sweet potato noodles.

Recipe Notes

Vegetable Stock

You can use a good quality store bought vegetable stock. Vegetable stocks will be naturally low in methionine. Please check that this does not contain MSG as a lot of stocks do. Please see the link for a homemade low methionine vegetable stock

Adding coconut cream last

Adding the coconut cream in while the mixture is too hot may cause it to separate

Store bought sweet potato noodles

There are a few brands of sweet potato noodles that can be purchased.

Eco Organics Sweet Potato Noodles

These are fantastic and are 100% sweet potato flour. Calculated to be 39 mg of methionine for 40g of dry pasta. This can be added in for variety but still keeping with low methionine.

Nutrition