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Coconut Curry Soup with Beer-Battered Tofu

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 onion, diced
  • 1 garlic clove
  • 1 red chilli, diced
  • 1 tbsp fresh root ginger, diced
  • 2 tsp curry powder
  • 150 g tenderstem broccoli, trimmed and sliced at an angle
  • 80 g sugar snaps. sliced lengthways
  • 1/2 red pepper, finely sliced
  • 1 small carrot, julienned
  • 120 ml low fat coconut milk
  • 1 Knorr Vegetable Stock Pot
  • 400 ml hot water
  • 150 g tofu, cubed
  • 35 g plain flour
  • 40 ml vegan lager

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

13.0g

Energy (kJ)

1017kJ

Energy (kcal)

243kcal

Carbohydrate incl. fibre (g)

37.5g

Carbohydrate excl. fibre (g)

30.6g

Sugar (g)

9.5g

Fibre (g)

6.9g

Fat (g)

4.9g

Saturated fat (g)

1.3g

Unsaturated fat (g)

3.2g

Total

26.0g

2034kJ

487kcal

75.1g

61.3g

19.0g

13.8g

9.8g

2.5g

6.4g