Thai Lemongrass Soup with Crispy Mushrooms & Teriyaki Tofu

Thai Lemongrass Soup

with Crispy Mushrooms & Teriyaki Tofu

GET RECIPES DELIVERED
dinner

Dinner Tofu Nuts Hearty Vegetables Soup Thai High-Protein Gluten-Free Winter Recipes Spring Recipes Seasonal Menu
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
620
FAT
21g
CARBOHYDRATES
84g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 lime
  2. 1 shallot
  3. 1 oz fresh ginger
  4. 2 garlic cloves
  5. 4 inch piece lemongrass
  6. 6 oz cremini mushrooms
  7. 7 oz Wildwood® Organic Sproutofu® Baked Teriyaki Tofu
  8. 1 Roma tomato
  9. 1 scallion
  10. ½ cup sushi rice
  11. 5.5 oz coconut milk
  12. 1 Not Chick'n Bouillon Cube
  13. 3 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Peel and mince the shallot, ginger, and garlic. With a damp paper towel, wipe any dirt off the mushrooms and slice. Cut the teriyaki tofu into ½ inch cubes. Dice the tomato.Thinly slice the scallion. Halve the lime. Crush the lemongrass with the side of your knife.
2
Cook the sushi rice
Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all of the water is absorbed, about 12 to 15 minutes. Once the sushi rice is cooked, add the lime juice and fluff with a fork. Cover to keep warm.
3
Make the soup
Place a small saucepan over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced shallot, ginger, garlic and a pinch of salt. Cook until fragrant, about 1 to 2 minutes. Add the coconut milk, bouillon cube, and 1½ cups water and bring to a boil. Reduce heat to low, add the diced tomatoes and crushed lemongrass, and let simmer until Step 5.
4
Crisp the mushrooms and tofu
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the sliced mushrooms, cubed tofu, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places, about 5 to 8 minutes.
5
Serve
Remove the lemongrass from the soup and discard. Divide the sushi rice between bowls and ladle the Thai lemongrass soup on top. Top with crispy mushrooms and tofu and sprinkle with scallions. Enjoy!