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🍲 Spicy Thai Soup with Lemon and Tofu

305 kcal · 30 min · 4 servings

Ingredients

• 2 Mini Pak Choi (ca. 400 g)
• 400 g Tofu (natural)
• 1 Chili pepper
• 2 cm fresh ginger
• 1 Organic lemon
• 800 ml Poultry broth
• light soy sauce

Instructions

1. 1. Wash the pak choi thoroughly.
2. 2. Remove the leaves from the stem.
3. 3. Cut the stems into thin strips.
4. 4. Cut the tofu into small cubes.
5. 5. Wash the chili peppers.
6. 6. Remove the stems of the chili peppers.
7. 7. Slice the chili peppers into rings.
8. 8. Peel the ginger.
9. 9. Slice the ginger into thin rounds.
10. 10. Cut the lemon in half.
11. 11. Squeeze the juice from one half of the lemon.
12. 12. Slice the other half of the lemon.
13. 13. Bring the broth to a boil.
14. 14. Add all prepared ingredients to the boiling broth.
15. 15. Let the soup simmer for about 6 to 8 minutes until the vegetables are cooked.
16. 16. Season the soup with the squeezed lemon juice and soy sauce.
17. 17. Serve the soup garnished with extra chili peppers if desired.

Nutrition per serving

• kcal: 305
• Protein: 30 g · Fett/Fat: 17 g · Carbs: 8 g