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

Thai Lemongrass Soup

with Crispy Mushrooms & Tofu

Tags: Gluten-Free High-Protein Low Sodium Bone Health
SERVINGS
PREP & COOK TIME
35 min
CALORIES
680
FAT
24g
CARBOHYDRATES
88g
PROTEIN
34g

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INGREDIENTS

  1. ½ 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. 5.5 oz coconut milk
  7. 4 tsp vegetable broth concentrate
  8. 1 lemongrass stalk, halved crosswise
  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 ½-inch cubes
  12. 1 scallion, thinly sliced
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (coconut)
Tools: 2 small saucepans, 1 with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
680
FAT
24g
CARBOHYDRATES
88g
PROTEIN
34g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the sushi 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 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).

2
Build the soup

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).

3
Crisp the cremini mushrooms

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.

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!

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