Steamer Thai Coconut Soup
Perfectly Balance Your Plate
Serve with 1 cup sliced vegetables and 1 small wholegrain bun.
1 sweet potato
1 can (14 oz/398ml) coconut milk
2 cups hot water
2 heads baby bok choy
1 block (454 g) medium-firm tofu
1 cup sliced mushrooms
1⁄2 lime, juiced (optional)
- Dice potato into small cubes; you should have about 2 cups. Place in a Round Steamer. Cover; microwave on high until tender, 4-6 min.
- Meanwhile, in a large measuring cup, combine seasoning with coconut milk and hot water. Coarsely chop bok choy, you should have about 2 cups. Drain tofu, measure out 1 1⁄2 cups. Save remainder for use at a later date.
- When potatoes are tender, pour coconut milk mixture into steamer. Cover; microwave on high until hot, about 4–6 min. Stir halfway through cooking.
- Carefully stir in bok choy, tofu, and mushrooms. Cover; microwave on high until bok choy and mushrooms are tender, about 4 min. Squeeze in lime juice, if desired.
Per serving (about 1 1/2 cups): Calories 340, Fat 19 g (Saturated 13 g, Trans 0 g), Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 30 g (Fibre 6 g, Sugars 10 g), Protein 16 g.
Swap tofu with cooked chicken or shrimp.
For a protein boost, add leftover tofu to your morning smoothie—you won’t even taste it!