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.
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INGREDIENTS
- 1/2 cup quinoa speckled rice
- 1 lime, juiced
- 1 shallot, peeled and minced
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 6.76 floz coconut milk
- 4 tsp vegetable broth concentrate
- 1 lemongrass, crushed
- 1 Roma tomato, diced
- 8 oz cremini mushrooms, trimmed and sliced
- 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
- 1 scallion, trimmed and thinly sliced
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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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 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)
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)
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.)
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!
CULINARY NOTES: Remove and discard outer, tough leaves of lemongrass. The more you crush lemongrass, the more flavorful it will be.
SIMILAR RECIPES
Thai Mango Noodle Bowls with Coriander Tofu & Roasted Sweet Potato
Thai Skillet Eggplant with Crispy Tofu & Coconut Jasmine Rice
Almond Butter Tofu with Bamboo Rice & Steamed Fresh Vegetables
