Steamer Thai Coconut Soup

20 min

6 cups for 4 servings

Your favourite take-out Thai soup dupe, made in the microwave. A speedy route to a soup that eats like a meal and only dirties one dish, hurray!

Ingredients

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

Preparation

  1. Dice potato into small cubes; you should have about 2 cups. Place in a Round Steamer. Cover; microwave on high until tender, 4-6 min.
  2. Meanwhile, in a large measuring cup, combine seasoning with coconut milk and hot water. 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.
  3. When potatoes are tender, pour coconut milk mixture into steamer. Cover; microwave on high until hot, about 4–6 min. Stir halfway through cooking.
  4. Carefully stir in bok choy, tofu, and mushrooms. Cover; microwave on high until bok choy and mushrooms are tender, about 4 min. Squeeze in lime juice, 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

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.