Directions:
- Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
- Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.83 Kcal (1021 kJ) | ||
| Calories from fat | 129.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 22% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 1% | |
| Sodium | 671.86mg | 28% | |
| Potassium | 518.31mg | 11% | |
| Total Carbs | 26.56g | 9% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.4mg | 24% | |
| Calcium | 112.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 103.96 Kcal (435 kJ) | ||
| Calories from fat | 55.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 22% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 1% | |
| Sodium | 286.46mg | 28% | |
| Potassium | 220.98mg | 11% | |
| Total Carbs | 11.32g | 9% | |
| Sugars | 2.62g | 25% | |
| Dietary Fiber | 1.66g | 16% | |
| Protein | 2.5g | 12% | |
| Vitamin C | 5.1mg | 20% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.9mg | 24% | |
| Calcium | 47.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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