Epicure Recipes

Thai Coconut Soup

SteamersLunchDinnerLunchVegetarianGluten-freeSide DishesDinnerWokBetter Than TakeoutLunar New YearLow-sodiumOnion-freeSugar ConsciousDairy-freeOne Dish

20 min

6 cups for 4 servings

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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

  1. 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.
  2. Meanwhile, in Wok, combine seasoning, hot water, and coconut milk. Cover; bring to a boil over high heat. Reduce heat to a simmer.
  3. 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.
  4. Add bok choy, tofu, mushrooms, and sweet potato to wok. Simmer for 1 min.
  5. Using 2-in-1 Citrus Press, squeeze in juice from lime, if desired.

Epicure Products Used

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!

Perfectly Balance Your Plate

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