Thai Lime-Onion Soup
This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 1 1/2 cups
Ingredients
1 gallon Vegetable or mushroom stock
7 cups Onions, yellow or white, thinly sliced into rings
1 cup Soy sauce, low sodium
½ cup Lime juice
2 tablespoons Ginger, ground
¼ cup Chilies, fresh (Jalapeno, Serrano, Thai), seeded and minced
3 14 ounce packages Tofu, extra-firm, drained, pressed, cubed into 1” pieces
½ cup Cilantro, fresh, chopped
12 Lime wedges
Preparation
1. In a stock pot, heat stock and bring to a simmer.
2. Add onions, soy sauce, lime juice, ginger, and chilies. Simmer for 5-7 minutes or until onions are just soft.
3. To assemble: place 2 ounces of tofu and 1 teaspoon of cilantro in each soup bowl. Pour soup over tofu and garnish with lime slice.
Notes
For a milder flavor, reduce the amount of chilies used or use red/green bell pepper
Nutrition information
Calories: 50 Total Fat: 0.2g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 10g Fiber: 2g Total Sugars: 3g Protein: 2g Sodium: 1091mg Vitamin A: 3μg Vitamin C: 7mg Calcium: 41mg Iron: 2mg Folate: 4μg