Pak choi coconut milk soup
Nutrient content per person: Calories 311 kcal Carbs 28 g Fat 19 g Protein 10 g
Health benefits of pak choi: * Pak choi contains folate. Folate plays a role in the production and repair of DNA, so it might prevent cancer cells from forming due to mutations in the DNA.
* Pak choi also contains vitamin C, vitamin E, and beta-carotene. These nutrients have powerful antioxidant properties that help protect cells against damage by free radicals.
* Unlike most other fruits and vegetables, Pak choi contains the mineral selenium. Selenium helps to detoxify some cancer-causing compounds in the body. Selenium also prevents inflammation and decreases tumor growth rates.
Recipe for four
Ingredients: 2 pak choi
1 jar of coconut milk
200 g of champignons
150 g of tofu
100 g of rice noodles
1 tablespoon oil
1 tablespoon nutritional yeast
1 handful of coriander leaves
1 tablespoon lemon juice
1 teaspoon chili pepper
1 teaspoon salt
Wash the pak choi under running water. At the root, where the leaves are strongly together, there may be a lot of soil, so clean carefully. Then cut the leaves of pak choi into small strips with a knife. Take the mushrooms and cut in half. For crispy tofu, cut it into cubes. Heat the pan on the stove and add oil. When the oil is warm, place the mushrooms and tofu in a pan. Do not mix, just let the tofu and mushrooms cook for 1-2 minutes. Then mix once so that all the mushrooms and tofu pieces are turned over. Repeat the process until the mushrooms and tofu cubes are beautiful golden brown. The crispy tofu should be ready in 5-7 minutes. Add the pieces of pak choi stem to the pan. As the stalk is thicker and contains more water, it must be baked before the leaves. Fry the pak choi stem with mushrooms and tofu for 2 minutes. Turn the stove off and add the pak choi leaves to the pan. The heat from the food cooks the leaves, but so it does not lose a lot of minerals. Add the yeast, 1/2 salt, chili peper and lemon juice to the pan. Mix everything together.
Take a pot and pour 500 ml of water into it. Place the pot on the stove and bring the water to the boil. When the water boils, add rice noodles to the pot. Close the stove and place the lid on the pot. Let the rice noodles stand in hot water for 3-5 minutes. Drain the water from the pot into a separate container and rinse the rice noodles under cold water. Put the rice noodles in a separate bowl. Take a pot and pour coconut milk and noodle water into the pot. Place the pot on the stove and bring the coconut milk to a boil. If you notice that the boiling has started, turn off the stove and add 1/2 teaspoon of salt and rice noodles to the pot.
To serve, take a bowl and place the rice noodle soup in a bowl with a scoop. With a spatula, take a wonderful pak choi from the pan with golden crispy mushrooms and tofu. Shake the coriander leaves on top and let it taste good. Bon Appetit!
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