Thai Red Curry Pumpkin Soup with Tofu Recipe
Recipe By Crowded Kitchen
for a more filling meal, serve this soup with crispy tofu and rice noodles or rice.
4.2
24 Rating -
Rate
1hr 50minstotal
20minsPrep
1hr 30minsCook
1hr 50m.total
20m.Prep
1hr 30m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Thai Red Curry Pumpkin Soup with Tofu Recipe
- 1/2 tablespoon Sesame oil
- 1/2 cup Diced yellow onion
- 1.25 Cloves minced garlic
- 0.38 tablespoon Fresh grated ginger
- 1/2 Dried thai chili peppers, crushed
- 1/2 tablespoon Vegan and gluten free thai red curry paste
- 1 cup Roasted fresh pumpkin, mashed
- 1 cup Vegetable stock
- 0.63 cup Full fat coconut milk
- 1/4 Small lime, juiced
- 1/2 tablespoon Peanut butter
- 1/4 teaspoon Salt
- 0.06 teaspoon Cayenne
- 1 inch 2 stalks of lemongrass, cut in 1/2
- 3.50 ounce Extra firm tofu, drained and patted dry with paper towel
- 3/4 tablespoon Vegetable oil
- 1/4 tablespoon Gluten free all purpose flour
- 0.13 teaspoon Salt
- 0.06 teaspoon Pepper
Nutrition
value
value
596
calories per serving
53 g Fat9 g Protein21 g Carbs21 g FiberOther
Current Totals
- Fat53g
- Protein9g
- Carbs21g
- Fiber21g
MacroNutrients
- Carbs21g
- Protein9g
- Fiber21g
Fats
- Fat53g
Vitamins & Minerals
- Calcium220mg
- Iron7mg
- Vitamin A765mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9128mcg
- Vitamin B120mcg
- Vitamin C44mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium153mg
- Manganese4mg
- Phosphorus182mg
- Selenium7mcg
- Zinc2mg
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
Recipe By Crowded Kitchen