Thai Tofu Milk Soup – A Detailed Recipe preparations. Nutritional value of one serving: (4-6 total) Calories 263, total fat 19 g., Saturated fat g., Proteins 11 g., Carbohydrates 15 g., Fiber, cholesterol mg., Sodium mg., Sugar g. 
Time: 25 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 can (400 gr.) Unsweetened coconut milk
- 200 gr. hard tofu in small cubes
- 1.5 tbsp. frozen or fresh young green pea
- 170 gr green peas
- 1 tbsp. l vegetable oil
- 1 cut lengthwise, cut into a length of 15 cm. And broken off stem lemongrass (only the white part)
- 1/4 Art. freshly squeezed lime juice
- 1/4 Art. finely chopped Thai basil leaves
- 1 liter low salt chicken stock
- 1 tbsp. l light brown sugar (tamp)
- 1 Thai bird eye chili, serrano or jalapeno medium size (trim end, cut in half lengthwise and remove seeds)
- 1 sliced 1 cm thick piece of fresh ginger (8 cm.)
- 3 tbsp. l fish sauce
Recipes with similar ingredients: coconut milk, tofu, peas sugar in pods, jalapeno peppers, serrano peppers, ginger root, lemon grass, brown sugar, lime juice, fish sauce, basil
Recipe preparation:
- In a small saucepan over medium heat, heat oil. When it is covered with a shiny film, put lemongrass, ginger and chili pepper and fry until aroma, about a minute. Gently pour the broth, coconut milk and sugar, bring to boiling.
- Reduce the heat to low and add tofu, green peas, green peas and cook until green peas are cooked, about 4 minutes Remove from heat and add basil, lime juice and fish sauce. Serve.
