This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.
Course:
Soup
Cuisine:
Thai
Servings: 4
Calories: 136 kcal
Author: Alissa
-
2
(4 to 6 inch) lemongrass stalks
-
1
tablespoon
vegetable oil,
divided
-
2
garlic cloves,
minced
-
1
teaspoon
freshly grated ginger
-
4
cups
vegetable broth
-
1
teaspoon
sambal oelek,
or to taste
-
2
cups
stemmed and sliced shiitake mushrooms
-
1
cup
cherry tomatoes,
halved
-
7
ounces
extra firm tofu,
drained and pressed for at least 15 minutes
-
¼
cup
chopped fresh cilanto
-
1
tablespoon
lime juice
-
Soy sauce or tamari,
to taste
-
Bruise the lemongrass stalks by pressing on them with a large knife, until they flatten a bit. Cut each stalk into 4 sections. Set aside.
-
Heat 2 teaspoons of oil in medium saucepan over medium heat. Add the garlic and ginger. Sauté for 1 minute. Add the broth, lemongrass, chili paste, shiitakes and cherry tomatoes. Bring everything to a low simmer and allow to cook about 12-15 minutes, until the mushrooms are tender.
-
While broth simmers, cut the tofu into ½ inch cubes. Coat a medium skillet with remaining 1 teaspoon of oil and place it over medium-high heat. Arrange the tofu cubes in a single layer. Cook about 5 minutes, until lightly browned on bottoms, turn and cook another 5 minutes.
-
Add the tofu to broth mixture, along with cilantro and lime juice, then give everything a stir. Season with soy sauce to taste. Remove the lemongrass pieces and discard. Ladle the into bowls and serve.
For additional guidance on the tofu cooking step, check out my post on how to cook tofu.
Nutrition Facts
Thai Lemongrass Soup
Amount Per Serving
Calories 136
Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 0.9g5%
Sodium 779mg32%
Potassium 430mg12%
Carbohydrates 7.2g2%
Fiber 0.9g4%
Sugar 2.3g3%
Protein 10.4g21%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.