Thai Soup with Tempeh and Coconut Milk
Temps
25 min
Difficulté
facile
Ingrédients
6
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
340 kcal
par portion
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Etapes
- 1
Cut the tempeh into 1 cm slices. Break the broccoli into florets and slice the bell pepper. Crush the lemongrass.
5 min
- 2
Brown the tempeh in a pot with a drizzle of oil, 2 minutes on each side. Set aside.
5 min
- 3
In the same pot, sauté the curry paste for 1 minute. Add 400 ml water, coconut milk and lemongrass. Bring to a simmer.
3 min
- 4
Add the broccoli and bell pepper, cook for 7 minutes. Return the tempeh, remove the lemongrass and serve.
7 min
