Vegetable Tofu Soup with Lemongrass and Coconut Milk

Name: Vegetable Tofu Soup with Lemongrass and Coconut Milk
Prep time: 40 min
Cook time: 33 min
Total time: 1 h 13 min
Yield: 6 servings
Ingredients: 5 tablespoons vegetable oil, divided; 1 large onion, chopped; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped ginger; 2 tablespoons curry powder; 3 cups vegetable stock; 1 (14 ounce) can coconut milk; 1 large yam, cut into chunks; 2 large carrots, cut into chunks; 2 ribs celery, chopped; ½ cup red lentils; ¼ cup minced lemongrass; 2 tablespoons white sugar; salt to taste; 1 (12 ounce) package medium-firm tofu, cubed and patted dry

3 Ratings
2 Reviews
2 Photos

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.

By Uncle Jeffy

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Recipe Summary

cook:

33 mins

total:

1 hr 13 mins

prep:

40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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; protein 12.4g; carbohydrates 46g; fat 29.1g; sodium 218.9mg. Full Nutrition

Mary Zink

04/06/2018

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

3 Ratings

5 star values: 0
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

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Mary Zink

04/06/2018

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

Nanny

10/18/2017

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.

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Vegetable Tofu Soup with Lemongrass and Coconut Milk

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Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Vegetable Tofu Soup with Lemongrass and Coconut Milk

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Vegetable Tofu Soup with Lemongrass and Coconut Milk

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Vegetable Tofu Soup with Lemongrass and Coconut Milk