Thai Coconut Soup with Tofu and Mushrooms
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
400 ml
coconut milk
200 g
tofu
150 g
Mushrooms
2 stalk
Lemongrass
3.00 slice
galangal
4 leaves
kaffir lime leaves
2.00 piece
thai chili
2 tbsp
mushroom soy sauce
2 tbsp
Lime juice
1 tsp
Salt
1 tsp
Sugar
300 ml
vegetable broth
20 g
Cilantro
Directions
Step 1
In a pot, heat the coconut milk over medium heat.
Step 2
Add the lemongrass, galangal, kaffir lime leaves, and Thai chili to the pot. Simmer for 10 minutes.
Step 3
Add the tofu, mushrooms, mushroom soy sauce, lime juice, salt, and sugar to the pot. Stir and cook for another 10 minutes.
Step 4
Add the vegetable broth to the pot. Bring to a boil and simmer for 5 minutes.
Step 5
Garnish with cilantro and serve hot.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2646 g | 0% |
| Saturated Fat | 0.441 g | 0.4% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.882 mg | 0.18% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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