Thai Coconut Soup with Lemongrass
 

Thai Coconut Soup with Lemongrass

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A hint of heat, a hint of sweet, this soup is simple to make, and simply delicious! It's also very versatile - keep it vegan, or add shrimp or chicken for added protein. Serve with a side of steamed rice if desired.

SERVING SIZE

4

INGREDIENTS

1 package tofu

3 cups vegetable or chicken broth

2 garlic cloves, minced

1-inch piece ginger, peeled and minced

1 stalk lemongrass

1 can coconut milk

2 carrots, tops removed and thinly sliced

1/2 pound shiitake mushrooms, stems removed and sliced

1 teaspoon fish sauce (optional)

1 lime, zested and juiced (approximately 2 tablespoons juice)

2 scallion stalks, sliced

cilantro for garnish

 

INSTRUCTIONS

Remove the tofu from the package and drain. Sandwich the tofu between two cutting boards and put a heavy skillet on the top to press out the water while you prep the other ingredients.

Using the back of a large knife, smash the lemongrass to release the aromatics.

In a medium-sized pot, bring the vegetable stock, garlic, ginger and lemongrass to a boil. Once boiling, turn the heat down to medium and simmer 10 minutes.

Cut the tofu into cubes. Add the tofu, coconut milk, mushrooms, carrots, fish sauce and lime juice and zest to the pot. Return the soup to a boil and cook 2-3 minutes. Remove from heat and portion into bowls. Garnish with scallions, cilantro and more lime if desired.

  PRINT VERSION

vegetable plate

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