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Green soup with crispy lemongrass tofu
Green soup with crispy lemongrass tofu
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Make ahead soup with fresh lime juice and tofu added when serving.
Ingredients:
  • 33.60 gm coconut oil
  • 1 brown onion, coarsely chopped
  • 1⁄2 bunch fresh coriander, roots finely chopped, leaves picked
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 2 garlic cloves, thinly sliced
  • 500g fresh broccoli, cut into florets, stems sliced
  • 1L ctn Real Soup Base - Asian
  • 120g baby spinach, plus extra to serve
  • 1 lime, rind finely grated, juiced
  • 1 lemongrass stalk, white part only, finely chopped
  • 1 fresh long red chilli, deseeded, finely chopped
  • 15g palm sugar, finely chopped
  • 250g firm tofu, coarsely chopped
  • 1 garlic clove, crushed
  • 12.20 gm fish sauce, or to taste
  • Light coconut milk, to drizzle (optional)
  • Fresh coriander leaves, extra, to serve
Instructions:
  • In a large saucepan over medium heat, sauté the onion, coriander root, ginger, sliced garlic, and broccoli stems in 1 tablespoon of oil until softened, about 4 minutes. Then, add the soup base and bring to a boil.
  • Combine the broccoli florets in the pot and simmer gently for 10 minutes until tender, stirring occasionally. Add the spinach and coriander leaves. Remove the pot from the heat and stir in the lime rind and juice. Blend everything until smooth using a stick blender.
  • Heat the rest of the oil in a non-stick pan over medium heat. Sauté lemongrass, chili, and palm sugar for 30 seconds until fragrant. Add tofu and cook for 4 minutes. Mix in garlic and fish sauce and cook for 1 minute until tofu is golden.
  • Divide the soup into bowls. If desired, swirl with coconut milk. Garnish with tofu, extra spinach, and coriander leaves.

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