Soy Milk Soup

Are you bored with an ordinary coconut milk soup? Try this modification of milk soup. In addition to be well suited for those wanna avoid coconut milk, this soy is safer with taste not less delicious with most soups.


½ l of plain soy milk
250 ml of water
50 g of yardlong beans
½ big chayote diced into 2 cm
½ tofu diced into 2 cm
1 sweet corn cut into 2 cm
1 green chili sliced into 1 cm
25 g of combed palm sugar
Salt to taste
2 bay leaves
1 cm of crushed galangal

Crushed spices:

3 cloves of garlic
5 red onions
1 tsp of toasted coriander
2 red chilies boiled briefly before being mashed
1 tsp of shrimp paste

How to make:

Boil water and soy milk while stirring slowly.
Enter the crushed spices.
Insert bay leaves and galangal.
Enter also chayote, sweet corn, and yardlong beans.
Cook until it's almost tender.
Enter green chili.
Add salt and palm sugar.
Last, insert tofu.
Correct the taste.

For 4 servings.

Nutrition facts per serving:

Calorie: 200 kcal
Protein: 12.4 g
Fat: 6 g
Carbohydrate: 29.1 g
Fiber: 4.2 g

You may also like:

The How Can It Be Gluten Free Cookbook
The Reboot with Joe Juice Diet
Forks over Knives
The Clean Eating Cookbook & Diet
How to Be Vegan