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Recipes Asian Tempeh and Vegetable Soup [Sport]
Asian Tempeh and Vegetable Soup
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Ladle
- Spoon
- Spatula
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Paper towel
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
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