Thai-Inspired Coconut Lemongrass Soup with Tofu

Name: Thai-Inspired Coconut Lemongrass Soup with Tofu
Prep time: 3 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 1 stalk lemongrass, chopped; 1 can (13.5 oz) coconut milk; 4 cups vegetable broth; 1 block (14 oz) firm tofu, cubed; 1 cup mushrooms, sliced; 1 cup spinach or bok choy; 2 tablespoons soy sauce; 1 tablespoon lime juice; Fresh cilantro for garnish; Chili flakes for heat (optional)

Warm your soul with this Thai-inspired coconut lemongrass soup featuring tofu. It's a delightful blend of creamy coconut milk, fresh herbs, and aromatic spices that will transport

3Prep min

5Cook min

30Total min

4Serves

Warm your soul with this Thai-inspired coconut lemongrass soup featuring tofu. It's a delightful blend of creamy coconut milk, fresh herbs, and aromatic spices that will transport your taste buds straight to Thailand. Whether you're looking for a comforting dish or a light meal, this soup is sure to impress. This vibrant soup is packed with flavor. The combination of lemongrass and ginger creates a refreshing base that complements the richness of coconut milk, while the tofu adds a satisfying protein boost. Perfect for both vegan and non-vegan diets, it’s a crowd-pleaser for all occasions. A Flavorful Journey with Thai-Inspired Coconut Lemongrass Soup with Tofu This coconut lemongrass soup is a fragrant and creamy dish that tantalizes the palate with its sweet and savory notes. The unique

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 stalk lemongrass, chopped
1 can (13.5 oz) coconut milk
4 cups vegetable broth
1 block (14 oz) firm tofu, cubed
1 cup mushrooms, sliced
1 cup spinach or bok choy
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro for garnish
Chili flakes for heat (optional)

Instructions

Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, ginger, and chopped lemongrass. Sauté until the onion is translucent.
Add Liquids: Pour in the coconut milk and vegetable broth. Bring to a simmer.
Add Tofu and Vegetables: Gently add the cubed tofu and sliced mushrooms. Cook for about 5-7 minutes until mushrooms are tender.
Finish with Greens: Stir in the spinach or bok choy and cook for an additional 2-3 minutes until wilted.
Season: Add soy sauce and lime juice, adjusting to taste. Add chili flakes if desired for a spicy kick.
Serve: Ladle the soup into bowls and garnish with fresh cilantro before serving.

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