Vegetable Tofu Soup with Lemongrass and Coconut Milk

This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.

• Preparation Time: 40 mins
• Cooking Time: 33 mins
• Total Time: 1 hr 13 mins
• Calories: 475 Calories

Ingredients

• 2 tablespoons white sugar
• salt to taste
• 1 (14 ounce) can coconut milk
• 1 large onion, chopped
• ½ cup red lentils
• 2 tablespoons curry powder
• 3 cups vegetable stock
• 5 tablespoons vegetable oil, divided
• 1 tablespoon finely chopped garlic
• 2 ribs celery, chopped
• 1 tablespoon finely chopped ginger
• 2 large carrots, cut into chunks
• 1 large yam, cut into chunks
• ¼ cup minced lemongrass
• 1 (12 ounce) package medium-firm tofu, cubed and patted dry

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.

Step 2

Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.

Step 3

Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.