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.

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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