Photo: Cala
Thai Coconut Tofu Vegetable Soup
12 ingredients
1 min + 5 min
3
openrecipes
Serving this light, appetizing soup is a great way to start a meal. The creaminess, spiciness and sweetness are perfectly balanced in this warm and comforting Thai-style vegetable soup.
Estimated Nutrition (whole recipe, rough)
1086
Calories
27g
Protein
61g
Fat
112g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Bok Choy | 1 cup (70g) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ounce, weight Glass Noodles
- 1 teaspoon Canola Oil
- 2 Medium Size Bella Mushrooms, Sliced
- 1 head Baby Bok Choy, Sliced Lengthwise
- 1 cup Coconut Milk
- 1-½ cup Water
- ¼ teaspoons Curry Powder
- ¼ teaspoons Salt
- 3 ounces, weight Soft Tofu
- ½ Tablespoons Cornstarch (Optional)
- 2 Tablespoons Water (optional)
- 1 teaspoon Sesame Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes