This Thai Corn Soup with Kale is low fat. Low Sodium. Sugar Free. Gluten Free. Nonetheless it is flavorful and satisfying, and reminiscent of traditional Thai soups. While canned coconut milk is a “key ingredient” in soups and curries served at Thai restaurants in the USA, I just can’t stomach the 30+ grams of fat per serving or 40 grams of sugar. I am excited about this recipe because it manages to emulate the “traditional” quality I would expect at a Thai restaurant– without the fat / sugar / sodium overload. The tofu makes this a hearty, substantial meal despite the absence of animal protein.
Thai Corn Soup w/ Kale
1 cup extra firm tofu, cubed
1 cup organic sweet corn (frozen)
16 oz (1/2 quart) organic low sodium vegetable broth
1 Tbsp Bragg Liquid Aminos
1 medium red onion, cut in slivers
1 red bell pepper, diced
1 cup pickled green beans, chopped
1 cup green curly kale, shredded
2 green onions, sliced
1 tablespoons cilantro, minced
2 tablespoons Chili Garlic Sauce
(omit or reduce if you don’t like spicy food)
lime wedges (optional)
In a large pan over high heat, bring the vegetable broth and water to boil. Add the red onion, kale, lime leaves and pickled green beans; bring to boil. Reduce to simmer and add the corn, tofu and red pepper; cook for another 3 minutes. Garnish with green onions, cilantro, and a squeeze of lime if desired.