Thai Lemongrass Soup

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.

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.

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.

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.

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!