Thai Lemongrass Soup
with Crispy Mushrooms & Tofu
INGREDIENTS
- ½ cup quinoa speckled rice
- 1 lime, juiced
- 1 shallot, peeled and minced
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 5.5 oz coconut milk
- 4 tsp vegetable broth concentrate
- 1 lemongrass stalk, halved crosswise
- 1 Roma tomato, diced
- 8 oz cremini mushrooms, trimmed and sliced
- 10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes
- 1 scallion, thinly sliced
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. Add lime juice and fluff with fork. Cover to keep warm. (4-serving meal: use 2 cups water).
Heat 1 tbsp vegetable oil in small saucepan over medium-high heat. Add shallot, ginger, and garlic and cook until fragrant, 1 to 2 minutes. Add coconut milk, broth concentrate, ½ tsp salt, and 1½ cups water. Bring to a boil, and reduce heat to a simmer. Add lemongrass stalk and tomato, and let simmer until step 4. (4-serving meal: use 2 tbsp vegetable oil, 1 tsp salt, 3 cups water).
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms, tofu, and a pinch of salt and pepper. Cook until tofu is browned in places, 5 to 8 minutes. (4-serving meal: use 4 tbsp vegetable oil). TIP: For the 4-serving meal, work in batches, adding oil as needed.
Remove lemongrass stalk from soup and discard. Divide cooked rice between bowls. Ladle Thai lemongrass soup on top and add crispy mushrooms and tofu. Top with scallion. Soup’s on!
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