Coconut Milk Curry Soup with Tofu

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 404.4

Total Fat: 32.5 g
Cholesterol: 0.0 mg
Sodium: 540.2 mg
Total Carbs: 18.1 g
Dietary Fiber: 3.6 g
Protein: 17.7 g

View full nutritional breakdown of Coconut Milk Curry Soup with Tofu calories by ingredient

Introduction

One pot of healthy, flavorful yum! Add whatever veggies you have on hand. This keeps well & tastes just as good a day or two later. Add a little cornstarch if you want to make the soup into a thicker sauce to serve over rice. One pot of healthy, flavorful yum! Add whatever veggies you have on hand. This keeps well & tastes just as good a day or two later. Add a little cornstarch if you want to make the soup into a thicker sauce to serve over rice.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

Olive Oil, 1 tbsp

Onion, 1 medium chopped

Garlic, 4 cloves chopped

Ginger Root, 1 tsp

Broccoli, fresh, 1 cup, chopped

Cauliflower, raw, 1 cup, chopped

Red Bell Pepper, 1 sliced into strips

Tofu, extra firm, 1 block, chopped to 1" or smaller cubes

Soy Milk, 1 cup

Water, 1 cup

Vegetable Broth concentrate, 2

Curry powder, 1 tbsp

Turmeric, ground, .5 tsp

Pepper, red or cayenne, 1 tsp

Coconut Milk, 1 can

Lime Juice, 2 lime yields

Cilantro garnish

Directions

Saute onion, garlc & ginger in olive oil in a big pot
Add tofu & veggies
Cook a few minutes on medium heat until tender
Add soy milk, water, broth, coconut milk & spices
Simmer for 10 minutes
Add lime juice
Serve with cilantro garnish

Number of Servings: 4

Recipe submitted by SparkPeople user CITYGIRL666.