Thai Coconut Soup

20 min

6 cups for 4 servings

Listen up, takeout lovers! We’ve got a sup-soup-rise for you – this Thai-inspired soup recipe will rival that of your favourite restaurant. Creamy, with a slight spice and tartness, this soup eats like a meal and is full of good-for-you ingredients like sweet potatoes, bok choy, and tofu. If you’re not a fan of tofu, simply swap with cooked shrimp or chicken.

Ingredients

  • 1 large sweet potato
  • 1 pkg Thai Coconut Soup Seasoning
  • 2 cups hot water
  • 1 can (14 oz/398 ml) coconut milk
  • 2 heads baby bok choy
  • 1 block (454 g) medium-firm tofu
  • 1 cup sliced mushrooms
  • 1⁄2 lime, optional

Preparation

  • Dice sweet potato into small cubes, you should have about 2 cups. Place in Round or Multipurpose Steamer; cover, microwave on high 6 min, or until tender.
  • Meanwhile, in Wok, combine seasoning, hot water, and coconut milk. Cover; bring to a boil over high heat. Reduce heat to a simmer.
  • Meanwhile, coarsely chop bok choy, you should have about 2 cups. Drain tofu, measure out 1 1⁄2 cups. Save remainder for use at a later date.
  • Add bok choy, tofu, mushrooms, and sweet potato to wok. Simmer for 1 min.
  • Using 2-in-1 Citrus Press, squeeze in juice from lime, if desired.

Nutritional Information

Per serving(about 1 1/2 cups): Calories 340, Fat 19 g (Saturated 13 g, 0 0 g), Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 30 g (Fiber 6 g, Sugars 10 g), Protein 16 g.

Tips

To lower the amount of saturated fat in the recipe, simply use light coconut milk.

Swap tofu with cooked chicken or shrimp.

For a protein boost, add leftover tofu to your morning smoothie—you won’t even taste it!

Tips

To lower the amount of saturated fat in the recipe, simply use light coconut milk.

Swap tofu with cooked chicken or shrimp.

For a protein boost, add leftover tofu to your morning smoothie—you won’t even taste it!

Perfectly Balance Your Plate

Serve with 1 cup sliced vegetables and 1 small wholegrain bun.