Ingredients For Garlic Scape Coconut Curry Soup With Summer Vegetables And Tofu Recipe
8 ounce Udon noodles
14 ounce Coconut milk
2.5 cup Vegetable broth or water
2 tablespoon Canola or vegetable oil or ghee
1.5 inch 0.25 pound garlic scapes, bulbs removed, cut intos
0.25 pound Broccoli florets
0.25 pound Sugar snap peas, end notches & fibers removed
1 Shallot, cut into rings
3 ounce Baked tofu or plain tofu lightly sauteed*, cut into cubes
1 No.s 2 small green chilies orjalape, chopped small
1 tablespoon Ginger, grated
0.33333333333333326 teaspoon Turmeric
1 teaspoon Garam Masala
1 teaspoon Coriander powder
1 teaspoon Cumin powder
2 Limes
1 teaspoon Brown sugar
1 tablespoon Soy sauce
Nutrition value
1756
calories per serving
104 g Fat64 g Protein133 g Carbs30 g FiberOther
Current Totals
104 g Fat
64 g Protein
133 g Carbs
30 g Fiber
MacroNutrients
Carbs
133 g
Protein
64 g
Fiber
30 g
Fats
Fat
104 g
Vitamins & Minerals
Calcium
196 mg
Iron
6 mg
Vitamin A
204 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
0 mg
Vitamin B9
148 mcg
Vitamin B12
0 mcg
Vitamin C
59 mg
Vitamin E
9 mg
Copper
1 mcg
Magnesium
189 mg
Manganese
3 mg
Phosphorus
679 mg
Selenium
61 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment