Listen up, takeout lovers! We’ve got a sup-soup-rise for you – this Thai-inspired soup recipe will rival that of your favourite restaurant. Creamy, with a slight spice and tartness, this soup eats like a meal and is full of good-for-you ingredients like sweet potatoes, bok choy, and tofu. If you’re not a fan of tofu, simply swap with cooked shrimp or chicken.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Dice sweet potato into small cubes, you should have about 2 cups. Place in Round or Multipurpose Steamer; cover, microwave on high 6 min, or until tender.
- Meanwhile, in Wok, combine seasoning, hot water, and coconut milk. Cover; bring to a boil over high heat. Reduce heat to a simmer.
- Meanwhile, coarsely chop bok choy, you should have about 2 cups. Drain tofu, measure out 1 1⁄2 cups. Save remainder for use at a later date.
- Add bok choy, tofu, mushrooms, and sweet potato to wok. Simmer for 1 min.
- Using 2-in-1 Citrus Press, squeeze in juice from lime, if desired.
To lower the amount of saturated fat in the recipe, simply use light coconut milk.
Swap tofu with cooked chicken or shrimp.
For a protein boost, add leftover tofu to your morning smoothie—you won’t even taste it!
Serve with 1 cup sliced vegetables and 1 small wholegrain bun.
Per serving (about 1 1/2 cups): Calories 340, Fat 19 g (Saturated 13 g, Trans 0 g), Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 30 g (Fibre 6 g, Sugars 10 g), Protein 16 g.
20 min
6 cups for 4 servings
$3.31/serving
20 min6 cups for 4 servings$3.31/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Dice sweet potato into small cubes, you should have about 2 cups. Place in Round or Multipurpose Steamer; cover, microwave on high 6 min, or until tender.
- Meanwhile, in Wok, combine seasoning, hot water, and coconut milk. Cover; bring to a boil over high heat. Reduce heat to a simmer.
- Meanwhile, coarsely chop bok choy, you should have about 2 cups. Drain tofu, measure out 1 1⁄2 cups. Save remainder for use at a later date.
- Add bok choy, tofu, mushrooms, and sweet potato to wok. Simmer for 1 min.
- Using 2-in-1 Citrus Press, squeeze in juice from lime, if desired.
To lower the amount of saturated fat in the recipe, simply use light coconut milk.
Swap tofu with cooked chicken or shrimp.
For a protein boost, add leftover tofu to your morning smoothie—you won’t even taste it!
Serve with 1 cup sliced vegetables and 1 small wholegrain bun.
Per serving (about 1 1/2 cups): Calories 340, Fat 19 g (Saturated 13 g, Trans 0 g), Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 30 g (Fibre 6 g, Sugars 10 g), Protein 16 g.
