Coconut Soup with Mushrooms and Smoked Tofu
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 39.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams Oyster mushrooms
- 100 grams smoked Tofu
- 2 Tbsps butter
- 3 Tbsps lemon juice
- 250 grams Zucchini
- 3 stalks Lemongrass
- 2 Red chili peppers
- 750 milliliters unsweetened Coconut milk
- 1 tsp soy sauce
- salt
- freshly ground peppers
- 1 sprig Coriander (finely chopped)
- 1 scallion (finely chopped)
- Coriander (for garnish)
Preparation steps
Wipe the mushrooms with a damp cloth and cut into thin strips. Heat 1 tablespoon of butter in a large pan and sauté the mushrooms until softened. Remove from heat and season with salt, pepper and 1 tablespoon of lemon juice.
Rinse the zucchini, cut in half lengthwise, slice thinly and suaté in 1 tablespoon of butter for about 3 minutes. Remove from heat and set aside.
Rinse the lemongrass and finely chop the white portion only.
Rinse the chile peppers, cut in half lengthwise, remove the seeds and chop finely.
Cut the smoked tofu into cubes.
Bring the coconut milk and lemongrass to a boil in a large pot and let infuse for about 10 minutes. Strain through a fine mesh sieve and return the coconut milk to the pot. Stir in the zucchini and puree with an immersion blender until smooth. Add the mushrooms, tofu, chile peppers and remaining lemon juice to the pot. Season with soy sauce, salt, pepper, chopped cilantro and scallions. Ladle the soup into bowls and garnish with fresh cilantro.
