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Vegetable Tofu Soup with Lemongrass and Coconut Milk

Rated as 3.75 out of 5 Stars

"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."
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1 h 13 m servings 475
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 475 calories; 29.1 46 12.4 0 219 Full nutrition

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Good. I think next time I will dust the tofu in cornstarch before frying.

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 o...

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...