South east asian · Soup
Thai red squash noodle soup
dinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free
Ingredients
- butternut squash2¾ lb
- olive oil1¼ oz
- orange peppers8½ oz
- vermicelli rice noodles7 oz
- firm tofu1 lb
- spring onions4 oz
- lime2¼ oz
- Thai red curry paste1¼ oz
- light coconut milk¾ lb
Instructions
Unfortunately, Edamamdoesn't provide step-by-step instructions through their API, but the full method is just a click away. We are working on future workarounds.
Get the full recipeNutrition (per serving · serves 4)
829calories
69gProtein
101gCarbs
17gFat
Saturated Fat2g
Fiber11g
Sugar6g
Sodium932mg
Cholesterol10mg
Estimated values based on ingredient data. Actual nutrition may vary.
