Tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal.
1. Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
2. Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
3. Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, and cook 10 minutes.
4. Remove lime leaves, and add tofu to soup. Cook 2 to 3 minutes more, or until tofu is heated through.
Nutritional Information
Per: Calories: 257, Protein: 16g, Total fat: 15g, Saturated fat: 6g, Carbs: 14g, Cholesterol: mg, Sodium: 630mg, Fiber: 4g, Sugars: 6g
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 88 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 436.2mg | 15 % | |
Potassium 468.5mg | 12 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 16.3g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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