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Coconut Curry Soup with Beer-Battered Tofu

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

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

  • 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