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Thai Lemongrass Soup with Crispy Mushrooms & Tofu
2 or 4 Serving Dinner

Thai Lemongrass Soup

with Crispy Mushrooms & Tofu

Fibrous lemongrass stalks are a delightful gift from the tropics, used to impart a zippy, refreshing, and, you guessed it, lemony flavor to food and beverages across southeast Asia. We steep lemongrass in an ultra-creamy coconut broth for a rich yet bright base. Earthy mushrooms and tender bits of tofu turn this simple soup into a savory, satisfying, sodium-smart, and high-protein dinner.

Tags: Gluten-Free High-Protein Low Sodium
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
690
FAT
26g
CARBOHYDRATES
81g
PROTEIN
33g

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INGREDIENTS

  1. 1/2 cup quinoa speckled rice
  2. 1 lime, juiced
  3. 1 shallot, peeled and minced
  4. 1 oz ginger, peeled and minced
  5. 2 garlic cloves, peeled and minced
  6. 6.76 floz coconut milk
  7. 4 tsp vegetable broth concentrate
  8. 1 lemongrass, crushed
  9. 1 Roma tomato, diced
  10. 8 oz cremini mushrooms, trimmed and sliced
  11. 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
  12. 1 scallion, trimmed and thinly sliced
  13. 3 tbsp vegetable oil*
  14. Salt*
  15. Pepper*
Allergens: soy, tree nuts (coconut)
Tools: Small saucepan with lid, Small saucepan, Large nonstick skillet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
690
FAT
26g
CARBOHYDRATES
81g
PROTEIN
33g

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INSTRUCTIONS

1
Cook the rice

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 the water is absorbed and grains are tender, 12 to 15 minutes. Add lime juice and fluff with fork. Cover to keep warm. (4-servings: use 2 cups water)

2
Build the soup

Heat 1 tbsp vegetable oil in second 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 and bring to a boil. Reduce heat to a simmer, add lemongrass and tomato, and cook until step 4. (4-servings: use 2 tbsp vegetable oil, 1 tsp salt, 3 cups water)

3
Cook the mushrooms and tofu

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-servings: use ¼ cup vegetable oil) (TIP: For 4-serving meal, work in batches, adding more oil as needed.)

4
Serve

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!

5

CULINARY NOTES: Remove and discard outer, tough leaves of lemongrass. The more you crush lemongrass, the more flavorful it will be.

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