Coconut Curry Soup with Beer-Battered Tofu

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Monounsaturated fat (g)

0.7g

Polyunsaturated fat (g)

2.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

929mg

Salt (g)

2.32g

Vitamin A (IU)

9535IU

Vitamin C (mg)

120.1mg

Calcium (mg)

188mg

Iron (mg)

3.27mg

Potassium (mg)

775mg

Total

26.0g

2034kJ

487kcal

75.1g

61.3g

19.0g

13.8g

9.8g

2.5g

6.4g

1.4g

4.0g

0.0g

0mg

1857mg

4.64g

19071IU

240.3mg

375mg

6.53mg

1549mg

Ingredients
Cook

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