Carbs in "exotic 2 minute noodles" soup only

Hi there. I have been experimenting using the more exotic 2 minute noodle soups (Discarding the noodles of course) The likes of IBU Mi, Ah Lai white curry, which have a creamer and spices added and is quite yummy (borderline addictive, lol) , to drown out the blandness of cauli rice

I'm sure, even without the noodles, there will be carbs present in the soups, but I wonder just how you would calculate this, bearing in mind you probably only actually consume around 20-50ml of soup in the dish. The rest can be cooled and kept for a day or two for another spicey hit!  :-)

It will appear that cauli rice is going to be my main "staple" so looking for ways to jazz it up

Thoughts?