indonesian

Sundanese Coconut Vegetable Soup with Corn and Tempeh

Name: Sundanese Coconut Vegetable Soup with Corn and Tempeh
Yield: 1 serving
Cuisine: indonesian
Ingredients: 111 g tempeh, cubed; 117 g coconut milk (canned); 293 g vegetable broth; 78 g corn kernels; 65 g carrot, sliced; 52 g spinach; 16 g shallot, sliced; 4 g garlic, minced; 7 g vegetable oil; 8 g soy sauce; 7 g lime juice

This simmered dish pairs tempeh, cubed with coconut milk, vegetable broth and corn kernels. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

33 g Protein

41 g Carbohydrates

45 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

111g tempeh, cubed 214 kcal
117g coconut milk (canned) 230 kcal
293g vegetable broth 18 kcal
78g corn kernels 67 kcal
65g carrot, sliced 27 kcal
52g spinach 12 kcal
16g shallot, sliced 12 kcal
4g garlic, minced 6 kcal
7g vegetable oil 62 kcal
8g soy sauce 6 kcal
7g lime juice 2 kcal

Cooking instructions

shallotgarlicvegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Saute shallot and garlic until fragrant, 2 minutes.
coconut milk (canned)vegetable broth
Add broth and bring to a simmer. Stir in coconut milk.
tempehcorn kernels
Add tempeh and corn, then simmer 5 minutes.
carrotspinach
Add carrots and spinach; simmer until carrots are tender and spinach wilts, 3-4 minutes.
soy saucelime juice
Season with soy sauce and lime juice. Taste and adjust seasoning.
Serve hot as a hearty soup meal.