This vegan lemongrass soup is the ultimate comfort meal and perfect for those chilly fall evenings.
When it gets chilly outside some people crave chicken noodle soup, or chili but I crave my lemongrass soup. This Thai inspired soup has the perfect balance of tang from the lemongrass, spice from the fresh ginger, subtle sweetness from the coconut milk and umami from the soy sauce. This is the type of broth you want to drink because it’s that good.
You can use any combination of vegetables in this soup. I used, zucchini, red bell pepper and carrots. Anything you have in your fridge will do though! You can also serve this soup with a side of rice or you can serve it with noodles.
Here’s what you will need to make lemongrass soup
Full recipe with measurements in recipe card below
Jump to Recipe- Tofu
- Reduced sodium soy sauce
- Maple syrup
- Sesame oil
- Vegetable broth
- Coconut milk
- Fresh lemon grass
- Yellow onion
- Fresh ginger
- Oil
- Garlic
- Lime zest
- Lime juice
- Salt
- Vegetables
- I used zucchini, carrots and red bell pepper
Optional: Top with cilantro and serve with rice or noodles.
How to prepare the tofu
First wrap the block of tofu in a clean kitchen towel or paper towels and then place a heavy object on top, like a cast iron. Doing this helps press out any excess liquid from the tofu so it can better absorb sauces and have a better consistency. Let the tofu sit with the heavy object on top for around 5-10 minutes. While you are waiting you can make the marinade. Preheat oven to 425℉.
To a bowl add soy sauce, maple syrup, and sesame oil. Stir. Once the tofu is done draining, cut the tofu into half inch to one inch cubes. Place the tofu cubes into the marinade making sure all of the pieces are well coated. Let the tofu sit for 5-10 minutes. Place tofu in a cast iron pan or baking sheet, pour any left over marinade on top of the tofu and bake for around 35 minutes. Flipping half way through. Once done, set aside.
How to make lemongrass soup
- With the back of your knife slightly press down on the lemon grass then cut an X on both ends of the stalk of lemon grass. Doing this will help release the lemongrass flavor.
- To a pot sauté onions in oil for 5 minutes. Then add in ginger, garlic, carrots and lemongrass. Cook for another 1-2 minutes.
- Add in veggie broth and deglaze the pot. Cook on medium-high heat.
- Add in the rest of your vegetables and the coconut milk. Once the soup starts to boil, lower the heat to low and keep the soup on a low simmer. Cook for 15-20 minutes. Or until the vegetables are soft.
- Once done remove from heat and add in the lime zest/juice and the soy sauce. Remove the lemongrass stalk and throw it away. Or keep it in to continue infusing. Top with cilantro and the cooked tofu. Season with salt to your preference.
- Serve with rice, noodles or by itself.
How to store lemongrass soup
Once cooled, store soup, rice and tofu in separate containers in the fridge for 3 days. Reheat in the microwave or on the stovetop.
If you are looking for more dinner recipes I think you will also love this Ground Tofu and Walnut Taco “Meat”, this Spicy Peanut Soup, and this Easy Peanut Tofu
lemongrass Soup
Ingredients
Baked Tofu
- 14 oz block of extra firm tofu
- 1/4 cup reduced sodium soy sauce
- 1 1/2 tbsp maple syrup
- 1 1/2 tsp sesame oil
Lemongrass Soup
- 4 cups vegetable broth
- 13.5 oz can on coconut milk
- 4 inch piece of fresh lemongrass
- 1 medium yellow onion diced
- 2 inch piece of fresh ginger minced
- 4-5 large cloves of garlic minced
- 1.5-2 tbsp coconut oil or olive oil
- 1 cup zucchini chopped
- 1 cup carrots chopped
- 3/4 cup red bell pepper chopped
- zest of one lime
- juice of one lime
- 1 tbsp soy sauce
- salt to taste
Instructions
- Preheat oven to 425℉ and lightly spray a baking sheet or cast iron pan with cooking spray. Wrap a block of tofu in a clean kitchen towel or paper towels. Then place a heavy object on top, like a cast iron pan. Let the tofu sit with the heavy object on top for around 5-10 minutes. This helps drain out any excess liquid.
- To a bowl add the soy sauce, maple syrup and sesame oil. Stir. Cut tofu into 1/2-1 inch cubes. Toss the tofu in the marinade, making sure all the cubes are well coated. Let the tofu sit in the marinade for 5-10 minutes. Place tofu in a cast iron pan or baking sheet, pour any left over marinade on top of the tofu and bake for around 35 minutes. Flipping half way through. Once done, set aside.
- With the back of your knife slightly press down on the lemon grass then cut an X on both ends of the stalk. Doing this will help release the lemongrass flavor.
- To a pot sauté onions in oil for 5 minutes. Then add in ginger, garlic, carrots and lemongrass. Cook for another 1-2 minutes.
- Add in veggie broth and deglaze the pot. Cook on medium-high heat.
- Add in the rest of your vegetables and the coconut milk. Once the soup starts to boil lower the heat to low and keep the soup on a low simmer. Cook for 15-20 minutes. Or until the vegetables are soft.
- Once done remove from heat and add in the lime zest/juice and the soy sauce. Remove the lemongrass stalk and throw it away. Or keep you can keep it in to continue infusing. Top with cilantro and the cooked tofu. Season with salt to your preference.
- Serve with rice, noodles or by itself. If you have any leftovers, store the soup, tofu and rice in separate containers in the fridge for 3 days. Reheat in the microwave or on the stovetop.
Notes
If you love this lemongrass soup
You may also like
If you love this recipe be sure to share on Instagram and be sure to tag me @angelinas_veggiekitchen
Omg I having been craving soup and this recipe filled my need. It’s so delish. I substituted broccoli for zucchini.