This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.
healthy soup recipe, thai soup, vegan soup recipe
Calories: 136 kcal
(4 to 6 inch) lemongrass stalks
freshly grated ginger
or to taste
stemmed and sliced shiitake mushrooms
extra firm tofu,
drained and pressed for at least 15 minutes
chopped fresh cilanto
Soy sauce or tamari,
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 1/2 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.
Thai Lemongrass Soup
Amount Per Serving
Calories from Fat 71
% Daily Value*
Saturated Fat 0.9g5%
* Percent Daily Values are based on a 2000 calorie diet.