Thai inspired broth

This dish can be made with leftover cooked chicken added to it instead of the tofu and left to simmer for 5 minutes to warm the chicken properly.

Preparation Time: 10 min.
Cooking Time: 8 min.
Servings: 4

Nutritional Information (Amount per serving)

Protein 5.1 g

Carbohydrates 11 g

Dietary Fiber 3 g

Fat- Total 3.7 g

Saturated 1.7 g

INGREDIENTS

2 tablespoons curry paste
200ml reduced fat coconut milk
600ml hot low salt vegetable stock
200g smoked tofu, cubed
A good handful of sugarsnap peas
6 spring onions chopped
2 pak choi, chopped
Lime wedges to serve

PREPARATION

Heat the curry paste over low heat in a pan for 2 minutes, then add the coconut milk and vegetable stock. Bring to a boil and add the smoked tofu pieces, pak choi, peas and spring onions. Simmer for 5 minutes until piping hot. If using cooked chicken , remember to make sure it is piping hot before serving.


Tomato & mozzarella soup	Lentil (puy), Spinach & Tomato Soup	Lettuce Soup	Creamy Squash Soup
A wonderful combination of flavours and textures in a delightful soup. Look for tomatoes that yield slightly to pressure and are fragrant. The skin should be smooth, brightly colored and free of blemishes.	Looking for ideas for office or on-the-go lunch? We suggest you try this super healthy and low-fat lunch that can be taken in a flask. (If puy lentils aren’t available it works equally well with red split lentils.)	This is a great soup to eat when it is warm outside as it is light and refreshing. Lettuce is also well known for its relaxation properties and experts claim it could even help you sleep!	Although this may seem like a winter recipe, it is delicious served at any time of the year and while the recipe suggests butternut squash, it can be made using pumpkin or any other type of squash you like. You can also switch up the chicken stock with vegetarian stock if desired.