Thai Soup with Tempeh and Coconut Milk

Name: Thai Soup with Tempeh and Coconut Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Ingredients: 250 g tempeh; 200 ml coconut milk; 200 g broccoli; 1 piece red bell pepper; 1 stalk lemongrass; 1 tbsp red curry paste

Temps

25 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Bon · /100

340 kcal

par portion

24 gProtéines

20 gLipides

18 gGlucides

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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