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🍲 Thai Coconut Soup with Tofu

320 kcal · 30 min · 4 servings

Ingredients

• ginger, fresh 20 g
• garlic cloves 1 pc.
• coriander, fresh 20 g
• coconut milk 400 ml
• vegetable broth 600 ml
• chili, ground pinch
• tofu, plain 400 g
• soy sauce 2 tbsp
• organic limes 1 pc.
• mushrooms, white 250 g
• bell pepper, red 2 pc.

Instructions

1. 1. Peel the ginger and slice it into thin rounds.
2. 2. Peel the garlic clove and press it lightly with the flat side of a knife.
3. 3. Wash the cilantro thoroughly and shake off excess water.
4. 4. Separate the cilantro leaves from the stems.
5. 5. Set the leaves aside and keep the stems.
6. 6. Pour the coconut milk and broth into a pot or wok.
7. 7. Bring the mixture to a boil.
8. 8. Add the ginger, some chili powder, the garlic, and the cilantro stems.
9. 9. Simmer the soup over medium heat for 10 to 12 minutes.
10. 10. Place the tofu in a colander and let it drain.
11. 11. Cut the tofu into thin strips.
12. 12. Place the tofu strips into a bowl.
13. 13. Add 1 tablespoon of soy sauce.
14. 14. Marinate the tofu briefly and set it aside.
15. 15. Wash the lime.
16. 16. Cut the lime in half.
17. 17. Squeeze the juice from the lime.
18. 18. Clean the mushrooms with a kitchen towel if necessary.
19. 19. Slice the mushrooms thinly.
20. 20. Wash the bell pepper.
21. 21. Cut the bell pepper into quarters.
22. 22. Remove the core and seeds.
23. 23. Dice the bell pepper into small pieces.
24. 24. Remove the spices from the soup.
25. 25. Add the remaining soy sauce to the soup.
26. 26. Add the lime juice.
27. 27. Season the soup to taste.
28. 28. Add the tofu, mushrooms, and bell pepper to the soup.
29. 29. Cook everything over low heat for about 8 minutes.
30. 30. Sprinkle the finished soup with the cilantro leaves.
31. 31. Serve the soup and enjoy!

Nutrition per serving

• kcal: 320
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 19 g