Hot Coconut – Vegan Tom Ka Gai Coconut Soup

Highlights

Mung Bean Sprouts

Mung bean sprouts add a lovely light crunch to this brothy sweet and sour soup.

Bok Choi

A cousin of a good old cabbage. Bok choy is light and crispy. Its flavour lies between cabbage and spinach.

Mushrooms

Not only satisfyingly earthy and rich in flavour, mushrooms fascinate us in every shape and size that they come in.

Kaffir lime leaves

The potent leaves are known to be used in aromatherapy adding a zesty lift to the meal.

Ingredients

Button mushrooms (20%), coconut cream (coconut, water) (19%), yellow carrots, pak choi (11%), mung bean sprouts, bell peppers, onions, ginger (5%), sambal (water, tomato paste triple concentrated, salt, paprika, Brandy vinegar, chiles, cayenne pepper), lemon juice, lemongrass, Thai basil, garlic, salt, chiles, rice starch, ground kaffir lime leaves.

Nutrients

Typical values	100g	Portion (250g)
Energy (kj/kcal)	289/70	722,5/175
Fat (g)	4,9	12,25
of which saturated fatty acids (g)	4,4	11
Carbohydrates (g)	4	10
of which sugar (g)	3,1	7,75
Dietary fiber (g)	1,5	3,75
Protein (g)	1,6	4
Salt (g)	0,95	2,38

Preparation

IN A POT OR PAN:

1

put frozen dish in a pot/pan, add 250 ml of water and bring soup to a boil, let simmer on medium heat for another 5 min