Slow Cooker Thai Tofu Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
14 oz. firm tofu, cubed6 cups homemade salt free vegetable broth1 tbsp fish sauce2 tbsp reduced sodium soy sauce2 tbsp brown sugar2 tbsp peeled, grated fresh ginger root3 cloves garlic, minced1/2 onion, thinly sliced4 carrots, peeled and julienned3 heads baby bok choy, chopped2 stalks lemongrass (white part only)1 kefir lime leaf9 crimini (brown) mushrooms, chopped1 red bell pepper, julienned1 can coconut milkcilantro, chopped -- 1 tbsp per serving
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
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
Nutritional Info 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
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