Thai Tofu Soup

  • Preparation 15 MIN
    Cooking 30 MIN
  • Servings 6
  • Freezes



  1. In a saucepan, brown the mushrooms in the oil over high heat until the liquid has evaporated, about 5 to 6 minutes. Season with salt and pepper.
  2. Add the shallots, lemongrass, tofu and sauté for 2 to 3 minutes. Deglaze with the vinegar and fish sauce. Add the broth and coconut milk.
  3. Bring to a boil and simmer for 15 minutes over low heat. Add the carrot and cabbage. Adjust the seasoning.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 240  
Total Fat 21 g  
Saturated Fat 15 g  
Sodium (salt) 950 mg  
Carbohydrates 10 g  
Fibre 2 g  
Protein 11 g