Informations supplémentaires
35 min.
|
462 kcal
|
easy
|
|
Printable version
1. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Cut the tofu into cubes. Chop the garlic, the ginger, the onion and thai chili pepper. Slice the shiitake mushrooms. Remove some pieces of peel from the lime and cut it ion half. Separate the cilantro leaves from the stems.
2. Cook the vegetables
In a pot over medium-high heat, add a drizzle of oil. Cook the onion 3-4 minutes. Add the ginger, the garlic, the shiitake mushrooms, the chili peppers to taste (caution! Spicy) and the curry paste. Mix well and cook for another 3-4 minutes.
3. Assemble and simmer
In the same pot, add the bouillon cube, the can of tomatoes, the coconut milk, the lime peels, 1 tbsp of sugar and 3 2P | 4 3P cups of water. Bring to a boil, reduce the heat to medium low and cover. Simmer for 10-15 minutes. Add the lime juice and season with salt and pepper.
4. Cook the tofu
In a pan over medium-high heat, add a drizzle of olive oil. Cook the tofu pieces for 6-8 minutes until colored. Season with salt and pepper and add to the soup.
5. Plate your dish
Before serving the soup, remove the lime peel from the broth. Serve the tofu tom yum soup. Garnish with the cilantro leaves. Bon appétit!
300gTofu
80gShiitake Mushrooms
1unitLime
1unitYellow Onion(s)
1unitGarlic Clove(s)
1unitGinger
1unitCilantro
1unitVegetable Broth Cube(s)
160mlCoconut Milk
1unitFresh Chili Pepper
30mlRed Curry Paste
1unitDiced Tomatoes
What you need
Pot, pan.
462 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
33g
11%
fat
33g
51%
cholesterol
0mg
fiber
6g
24%
protein
17g
saturated
23g
115%
sodium
730mg
30%
sugar
20g
trans
0g