Vegetable Tofu Soup With Lemongrass And Coconut Milk Recipes

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VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK



Vegetable Tofu Soup with Lemongrass and Coconut Milk image

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.

Provided by Uncle Jeffy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h13m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g

VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK



Vegetable Tofu Soup with Lemongrass and Coconut Milk image

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.

Provided by Uncle Jeffy

Categories     Vegetable Soup

Time 1h13m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g

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