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Vegetable Tofu Soup with Lemongrass and Coconut Milk
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Prep Time:
40 minutes
Cook Time:
33 minutes
Total Time:
73 minutes
Vegetables and tofu in lemongrass coconut soup - a flavorful Vietnamese-inspired vegetarian delight.
Ingredients:
  • 5 tablespoons vegetable oil, divided
  • 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
  • 0.5 cup red lentils
  • 0.25 cup minced lemongrass
  • 2 tablespoons white sugar
  • salt to taste
  • 1 (12 ounce) package medium-firm tofu, cubed and patted dry
Instructions:
  • In a large pot over medium heat, warm 2 tablespoons of oil. Sauté onion until lightly browned, about 7 minutes. Add garlic and ginger, cook until fragrant, about 2 minutes. Stir in curry powder, cook until fragrant, about 1 minute.
  • Combine vegetable stock, coconut milk, yam, carrots, celery, lentils, lemongrass, and sugar in a pot. Bring to a boil over medium-high heat, then reduce to a simmer until vegetables soften, for about 10 to 15 minutes. Season with salt to taste.
  • In a large nonstick skillet over medium heat, heat the remaining 3 tablespoons of oil. Add tofu in a single layer and cook for about 4 minutes per side until lightly browned. Stir the tofu into the soup.

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