Thai Vegetable Soup with Coconut and Tofu
Ingredients
- 1/2 julienned red onion
- 1/2 julienned red bell pepper
- 3 sliced mushrooms
- 2 cloves of garlic, finely chopped
- 1/2-inch piece of ginger root (about 1 cm), peeled and finely chopped
- 1/2 Thai chili, finely chopped
- 2 cups vegetable broth or water (500 ml)
- 1 14-ounce can coconut milk (400 ml)
- 1 tbsp coconut sugar or stevia
- 10 oz firm tofu, cubed (275 g)
- 1 tbsp tamari or soy sauce
- The juice of half a lime
- A handful of fresh cilantro, chopped
Preparation
Health benefits
End the day with a healthy dinner without resorting to a salad.
Stay warm with a comforting bowl of nutritious soup that includes various vegetables.
Soup makes vegetables easier to digest and increases nutrient absorption.
Combine roots, herbs, and spices like ginger for anti-inflammatory benefits to relieve stress and muscle pain.
Instructions
Place all veggies, including coconut milk and sugar, into one large or medium pot.
Bring to a boil, then reduce to medium heat and cook for 5 minutes.
Add tofu and cook for another 5 minutes.
Remove from heat, then add cilantro, tamari, and lime juice, and serve.
