Thai Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chinese Noodles, cellophane or long rice (mung beans)Jalapeno PeppersBok Choy, babyTofu, extra firm,Lime Juice, 1 wedge Soy Sauce, 1 tspShallots, 2 tbsp choppedExtra Virgin Olive OilGarlic, 1 tspCarrots, 1/2 stickTomato, 3 large slicesGreen beans, .5 cup
Sauce shallots, garlic in olive oil in a wok.
Add 2 cups of water per serving.
Add jalapeno first, to give them time to spice up the broth
Add tofu and season broth to taste with soy sauce and lime juice
Add mung bean noodles.
Add vegetables in the order they will take to cook (e.g. add carrots first, broccoli, tomato and greens last). Barely cook them - you want the meal to taste fresh, crunchy, and light.
Serving Size: Makes 1 serving. Usually prepare the recipe x 4
Add 2 cups of water per serving.
Add jalapeno first, to give them time to spice up the broth
Add tofu and season broth to taste with soy sauce and lime juice
Add mung bean noodles.
Add vegetables in the order they will take to cook (e.g. add carrots first, broccoli, tomato and greens last). Barely cook them - you want the meal to taste fresh, crunchy, and light.
Serving Size: Makes 1 serving. Usually prepare the recipe x 4
Nutritional Info Amount Per Serving
- Calories: 389.0
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 419.3 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 6.0 g
- Protein: 17.3 g
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