Vegetable Tofu Soup with Lemongrass and Coconut Milk

Vegetable Tofu Soup with Lemongrass and Coconut Milk
  • PREP TIME
    40 mins
  • COOK TIME
    33 mins
  • TOTAL TIME
    1 hrs 13 mins
  • SERVING
    6 People
  • VIEWS
    10

Transport yourself to the vibrant streets of Southeast Asia with this aromatic and comforting soup. Fragrant lemongrass and creamy coconut milk create a symphony of flavors, while tender tofu and hearty vegetables make it a satisfying and nourishing meal. A true culinary escape in a bowl!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Fiber
    11 g
  • Protein
    12 g
  • Saturated Fat
    14 g
  • Sodium
    219 mg
  • Sugar
    8 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until lightly browned, approximately 7 minutes. Stir in the finely chopped garlic and ginger, cooking until fragrant, about 2 minutes. Incorporate the curry powder, stirring for another minute to release its aromatic oils.

02

Step

Pour in the vegetable stock and coconut milk. Add the yam chunks, carrot chunks, celery, red lentils, minced lemongrass, and sugar. Increase the heat to medium-high, bringing the mixture to a boil. Then, reduce the heat to a simmer and cook until the vegetables are tender, around 10 to 15 minutes. Season the soup with salt to taste.

03

Step

Meanwhile, in a large nonstick skillet, heat the remaining 3 tablespoons of vegetable oil over medium heat. Add the cubed and dried tofu in a single layer, cooking until golden brown, about 4 minutes per side. Gently stir the browned tofu into the soup.

04

Step

Serve hot and garnish with fresh cilantro.

For a richer flavor, consider toasting the curry powder in a dry pan for a minute before adding it to the aromatics.
Adjust the amount of lemongrass according to your preference. If you prefer a milder flavor, use less.
For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
If you can't find yams, sweet potatoes make a great substitute.
If you want to make it vegetarian, substitute vegetable broth for chicken broth.

Annetta Kreiger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (7)
  • Loyce Gerhold

    This is my new go-to soup recipe! It's so easy to make and packed with flavor.

  • Lina Rau

    This soup is absolutely divine! The lemongrass and coconut milk create such a comforting and aromatic broth.

  • Fae Hand

    The tofu gets so crispy and delicious! It adds a wonderful texture to the soup.

  • Victor Russel

    I made this soup with sweet potatoes instead of yams, and it turned out great.

  • Ryan Gleason

    I highly recommend this recipe. I've made it several times.

  • Santa Kemmer

    I added a pinch of red pepper flakes for a little extra heat, and it was perfect!

  • Kendrick Abbott

    My family loved this soup! Even my picky eaters finished their bowls.

LEAVE A REVIEW

Please Rate