1400 700 vegan thai lemongrass soup with crispy mushrooms   teriyaki tofu horizontal

Thai Lemongrass Soup

with Crispy Mushrooms & Five-Spice Tofu

dinner

Tomatoes Seasonal Menu Spring Recipes Winter Recipes Gluten-Free High-Protein Thai Soup Nuts Tofu Dinner <600 Calories Coconut Milk Crimini Mushroom Fruit Lime Mushrooms White Rice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
580
FAT
20g
CARBOHYDRATES
68g
PROTEIN
32g

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. 8 oz Hodo® Organic Braised 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 nut
Nutrition

TOOLS

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

INSTRUCTIONS

1
Prepare the poduce

Halve and juice the lime. Peel and mince the shallot, ginger, and garlic. Halve the lemongrass stalk crosswise. Wipe cremini mushrooms clean with a damp kitchen towel and slice. Cut tofu into ½ inch cubes. Dice the Roma 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 water is absorbed, 12 to 15 minutes. Add lime juice to the cooked rice and fluff with a fork. Cover to keep warm.

3
Build the soup

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

4
Crisp the cremini mushrooms

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

5
Serve

Remove the halved lemongrass stalk from the soup and discard. Divide cooked sushi rice between bowls. Ladle Thai lemongrass soup over rice, and add crispy mushrooms and five-spice tofu. Top with sliced scallion. Soup’s on!