Steamed Vegetables, Rice and Tofu with Tom Kha Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 cup short grain white rice2 cups water2.5 cups assorted chopped vegetables (fresh or frozen)1 can Amy's Tom Kha Coconut Soup6 oz Baked Tofu, Thai or Terriyaki flavorBlack PepperChile Flakes, if desired.
Directions
I have a soup pot with an insertable steamer basket.

Put the rice and water in the bottom of the pot, and the vegetables in the steamer. Cover and cook until the rice is done, 15-20 minutes.

While the rice & veggies cook, cut up the tofu into bite sized pieces.

When the rice is done, remove from pot and set aside in a bowl.

Check vegetables for doneness. If they need more time, add water to the pot and steam for a few minutes longer. Remove when soft to your liking.

Add the soup and tofu to the pot, then add the vegetables into the soup and tofu. Taste and add black pepper or chile flakes to your liking if you like more kick.

When everything is hot, serve over rice.

Serving Size: Approximately 4, 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHOLLACAT.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 264.2
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 692.2 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 13.6 g

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