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Receta Quick and easy Thai curry coconut soup recipe with tofu and vegetables
Raciónes: 2
Ingredientes
- 2 tsp Thai green curry paste (storebought or homemade)
- 1/2 cup extra-firm diced tofu, drained
- 1/4 cup finely diced zucchini
- 1/4 cup finely diced red bell pepper
- 2 scallions, finely sliced
- 13.5-oz can coconut milk
- Pinch of mild red pepper flakes
- 1 tsp fish sauce (or soy sauce, for vegetarian/vegan)
- 1/2 tsp brown sugar
- Juice of 1/2 lime
- 2 Tbsp roughly chopped cilantro, plus more for garnish
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 2 servings | |
| Calories 399 | |
| Calories from Fat 342 | 86% |
| Total Fat 40.81g | 51% |
| Saturated Fat 36.1g | 144% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Potassium 613mg | 18% |
| Total Carbs 10.73g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.99g | 2% |
| Protein 4.9g | 8% |
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