Squid Curry Soup
Ingredients
- 4 ounces thin rice noodles
- 1 bunch scallions
- 2 teaspoons peanut oil
- 2 tablespoons red Thai curry paste
- 14 ounces can reduced fat coconut milk
- 1 1/2 cups low sodium chicken broth
- 1 pound squid tubes and tentacles
- 2 cups bean sprouts
- 1 tablespoon nam pla (Thai fish sauce)
- 1 lime, juiced
- 1 handful fresh cilantro or parsley
Instructions
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