Recipes Asian Tempeh and Vegetable Soup [Sport] | SOSCuisine

Ingredients

• 2 cups vegetable broth
• 1 cup water
• 1/3 cup unsweetened coconut milk light
• 1/2 limes
• 2 small bok choy
• 1/2 dried chili peppers
• 100 g rice sticks (noodles)
• 1 tbsp canola oil
• 240 g tempeh
• 1 tsp curry powder
• 1 pinch salt
• ground pepper to taste
• 2 carrots
• 1 green onions/scallions
• 1/2 cup soybean sprouts