Vegetable Tofu Soup with Lemongrass and Coconut Milk
Description
This Vietnamese-inspired soup of vegetables and tofu simmered in lemongrass-infused coconut milk makes a delicious vegetarian or vegan meal.
Ingredients
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5 tablespoons vegetable oil, divided
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1 large onion, chopped
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1 tablespoon finely chopped garlic
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1 tablespoon finely chopped ginger
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2 tablespoons curry powder
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3 cups vegetable stock
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1 (14 ounce) can coconut milk
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1 large yam, cut into chunks
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2 large carrots, cut into chunks
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2 ribs celery, chopped
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1/2 cup red lentils
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1/4 cup minced lemongrass
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2 tablespoons white sugar
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salt to taste
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1 (12 ounce) package medium-firm tofu, cubed and patted dry
Directions
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.
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.
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.