lemongrass Soup
This ultra comforting lemongrass soup has the perfect balance of tang, spice, subtle sweetness and umami. Serve with rice or noodles.
Servings 4 servings
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
You can use any combinations of vegetables for this soup.