Thai Coconut Red Curry Soup with Tofu, Mixed Veggies & Cilantro
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (18 oz) bagbroccoli florets
- 48 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 2 (12 oz) pkgextra firm tofu
- ¼ cupThai curry paste, red
- 2yellow bell peppers
- 2 mediumzucchini squash
- brown sugar
- rice vinegar
- salt
- toasted sesame oil
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
Per serving
- Calories
- 559
- Protein
- 32g
- Carbs
- 36g
- Fat
- 38g
- Fiber
- 7g
- Sodium
- 625mg
Method
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