Asian Tempeh and Vegetable Soup

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0% would make this recipe again

A soup with vegetables, tempeh, and rice sticks in a coconut-flavoured vegetable broth.

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Ingredients

??? Allergen-Free Vegetable Broth ???
??? unsweetened coconut milk light ???
??? limes, juice and zest ???
??? small bok choy ???
??? dried chili peppers, minced ???
??? rice sticks (noodles) ???
??? canola oil ???
??? tempeh, cubed ???
??? curry powder ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? carrots, finely grated ???
??? scallion, green tops, chopped ???
??? soybean sprouts ???

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Pour the broth into a saucepan. Add the coconut milk, zest and lime juice, then bring to a boil. Add the bok choy and chili pepper. Set aside over low heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Heat the oil in a pan over medium-high heat. Add the tempeh cubes and curry powder. Sauté with stirring until all sides are golden-coloured, about 5 min. Season with salt and pepper.
  4. Prepare the vegetables: Grate the carrots, then thinly slice the green onions. Portion them out into individual serving bowls with the soybean sprouts, the rice sticks and tempeh cubes. Pour in the broth then serve.

Nutrition Facts Table

per 1 serving (550 g)

Amount

% Daily Value

Calories

660

Fat

30 g

45 %

Saturated 7.5 g
+ Trans 0.1 g

38 %

Cholesterol

0 mg

Sodium

650 mg

27 %

Carbohydrate

77 g

26 %

Fibre

20 g

78 %

Sugars

9 g

Net Carbs

57 g

Protein

30 g

Vitamin A

304 %

Vitamin C

83 %

Calcium

29 %

Iron

48 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Pantothenic Acid, Selenium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 3
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews (0 with rating only) 0% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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