This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.

    Advertisement
  • Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.

  • Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

Cook's Notes:

If you can buy tofu deep-fried you can save some effort here. You could also fry the tofu ahead of time if you like.

The soup should be pretty thick, almost stew-like, but if it gets too thick while simmering, add a bit more water or stock to get the desired consistency.

Nutrition Facts

475 calories; 29.1 g total fat; 0 mg cholesterol; 219 mg sodium. 46 g carbohydrates; 12.4 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2018
Good. I think next time I will dust the tofu in cornstarch before frying. Read More
(1)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/06/2018
Good. I think next time I will dust the tofu in cornstarch before frying. Read More
(1)
Rating: 4 stars
04/06/2018
Good. I think next time I will dust the tofu in cornstarch before frying. Read More
(1)
Rating: 4 stars
06/28/2017
This was delicious.. my only change was not chopping up the lemon grass. I cut it into chunks and slit open one side to infuse the flavor... I cant handle the pithiness of lemon grass but I like the taste. I did find this a little on the sweet side so I added a shake of red pepper flakes Read More
Advertisement
Rating: 4 stars
10/19/2017
I would have given this a 4.5 if it were possible. Wasn't able to find lemongrass so had to substitute cilantro which did a fine job but maybe not stellar. Made the recipe exactly as written otherwise and loved the delicate blend of flavors for our plant based/gluten free palates. I think we enjoyed it especially because it was a crisp fall evening just right for a pot of lovely soup. One more treat were the colors in our bowls. Wish I would have taken a picture. We both ate seconds and that speaks for itself. Read More