Asian Tempeh and Vegetable Soup

5 Reviews
80% would make this recipe again

A soup with vegetables, tempeh, and rice sticks in a coconut-flavoured vegetable broth.

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Preparation : 10 min Cooking : 10 min
590 calories/serving


2 cups vegetable broth 500 mL
1 cup water 250 mL
1/3 cup unsweetened coconut milk light 85 mL
1/2 limes, juice and zest 35 g
2 small bok choy 300 g
1/2 dried chili peppers, minced 0.2 g
100 g rice sticks (noodles)
1 tbsp canola oil 15 mL
240 g tempeh, cubed
1 tsp curry powder 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 carrots, finely grated 200 g
1 green onions/scallions, chopped
1/2 cup soybean sprouts 40 g

Before you start

Individual 500 ml (2 cups) serving bowls are needed.


  1. Pour the broth and water into a saucepan. Add the coconut milk, zest and lime juice, then bring to a boil. Add the bok choy and chili pepper. Set aside over low heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Heat the oil in a pan over medium-high heat. Add the tempeh cubes and curry powder. Sauté with stirring until all sides are golden-coloured, about 5 min. Season with salt and pepper.
  4. Prepare the vegetables: Grate the carrots, then thinly slice the green onions. Portion them out into individual serving bowls with the soybean sprouts, the rice sticks and tempeh cubes. Pour in the broth then serve.

Nutrition Facts Table

per 1 serving (820 g)


% Daily Value




24 g

37 %

Saturated 6.7 g
+ Trans 0.1 g

34 %


0 mg


220 mg

9 %


71 g

24 %


18 g

72 %


7 g

Net Carbs

53 g


30 g

Vitamin A

170 %

Vitamin C

82 %


32 %


47 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Selenium, Vitamin B1, Vitamin E
Source of  :
Pantothenic Acid, Vitamin B12


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 2
Fats 1

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5 Reviews (4 with rating only) 80% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
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Top Reviews

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Isabelle G.
february 05, 2018 | I would make this recipe again

This meal is delicious with the following changes. I added 1 heaping tbsp of miso to the broth (I used the no-allergen vegetable broth from SOS cuisine), and I sprinkled soy sauce and sesame oil on my tofu along with the spices. I used Madras curry and a good pinch of another, way more potent indian curry spice. Then, a few drops of soy sauce in the final dish as it was still not salted enough. The reslt was fantastic. To add more vegetables, next time I’ll put in broccoli florets, Shiitake mushrooms, and some wakame.

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