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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 111.2
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.5 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Slow Cooker Thai Tofu Soup calories by ingredient
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Slow Cooker Thai Tofu Soup

Submitted by: COPPERHEAD71
Slow Cooker Thai Tofu Soup

Introduction

We're taking our slow cooker to Thailand today with a delicious, vegetarian soup inspired by the tom kha soup found in American Thai restaurants.The combination of spicy red pepper and sweet coconut milk makes for a taste bud treat, while the abundance of vegetables and lean protein from the tofu provide a nutrient-rich and diet-friendly meal.

For a video demonstration of this recipe, and many more delicious dishes, "like" Colleen's Kitchen on Facebook at www.facebook.com/ColleensKitchen1 or follow my blog at colleens-kitchen.blogspot.com

We're taking our slow cooker to Thailand today with a delicious, vegetarian soup inspired by the tom kha soup found in American Thai restaurants.The combination of spicy red pepper and sweet coconut milk makes for a taste bud treat, while the abundance of vegetables and lean protein from the tofu provide a nutrient-rich and diet-friendly meal.

For a video demonstration of this recipe, and many more delicious dishes, "like" Colleen's Kitchen on Facebook at www.facebook.com/ColleensKitchen1 or follow my blog at colleens-kitchen.blogspot.com


Number of Servings: 8

Ingredients

    14 oz. firm tofu, cubed
    6 cups homemade salt free vegetable broth
    1 tbsp fish sauce
    2 tbsp reduced sodium soy sauce
    2 tbsp brown sugar
    2 tbsp peeled, grated fresh ginger root
    3 cloves garlic, minced
    1/2 onion, thinly sliced
    4 carrots, peeled and julienned
    3 heads baby bok choy, chopped
    2 stalks lemongrass (white part only)
    1 kefir lime leaf
    9 crimini (brown) mushrooms, chopped
    1 red bell pepper, julienned
    1 can coconut milk
    cilantro, chopped -- 1 tbsp per serving

Tips

Do not try to substitute light coconut milk in this recipe -- the flavor and consistency is no where near as good as using the whole milk.


Directions

Add the tofu, broth, fish sauce, soy sauce, brown sugar, ginger root, garlic, onion, carrots, baby bok choy, lemongrass and kefir lime leaf to the slow cooker. Cover and cook on low for about 8 hours.

Before serving, saute the mushrooms and red bell pepper over medium heat in a skillet coated with nonstick cooking spray. Cook until the mushrooms have released their water and reduced in size. Stir into the soup, mix in the coconut milk.

Serve topped with a sprinkling of cilantro.

Serving Size: Makes 8 servings of about 1.5 cups each






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