Thai Lemongrass Soup with Crispy Mushrooms & Teriyaki Tofu

Thai Lemongrass Soup

with Crispy Mushrooms & Teriyaki Tofu

dinner

<600 Calories Dinner Tofu Nuts Hearty Vegetables Soup Thai High-Protein Gluten-Free Winter Recipes Spring Recipes Seasonal Menu
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
590
FAT
21g
CARBOHYDRATES
78g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 lime
  2. 1 shallot
  3. 1 oz fresh ginger
  4. 2 garlic cloves
  5. 1 lemongrass stalk
  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

Halve and juice the lime. Peel and mince the shallot, ginger, and garlic. Halve the lemongrass stalk crosswise. Wipe the mushrooms with a damp towel to clean, and slice. Cut the tofu into ½ inch cubes. Dice the tomato.Thinly slice the scallion.

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 all of the water is absorbed, 12 to 15 minutes. Add the lime juice to the cooked rice and fluff with a fork. Cover to keep warm.

3
Build the soup

Heat a small saucepan over medium-high heat with 1 tbsp vegetable oil. Add the minced shallot, minced ginger, minced garlic and a pinch of salt. Cook until fragrant, 1 to 2 minutes. Add the coconut milk, bouillon cube, and 1½ cups of water. Bring to a boil, and reduce heat to a simmer. Add the halved lemongrass and diced tomato, and let simmer until step 5.

4
Crisp the cremini mushrooms

Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the sliced mushrooms, cubed tofu, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places, 5 to 8 minutes.

5
Serve

Remove the lemongrass from the soup and discard. Divide the cooked sushi rice between bowls and ladle the Thai lemongrass soup on top. Add the crispy mushrooms and teriyaki tofu, and sprinkle with scallions. Enjoy!