Try this simple and hearty soup Lemongrass Soup that has the goodness of all the vegetables and the rich flavor from the lemon grass stock.
Tips & Variations:
- Bok choy, chopped carrots, or kale are great vegetables to add in the soup.
- You can add more broth or water to reach your desired consistency.
- The broth lasts up to a week in the fridge in an airtight container. Once the vegetables have been added to the soup, it must be eaten within 24 hours for the best taste.
How to Make Lemongrass Soup:
Listed below are all the ingredients you will need:
Tofu Marinade:
- tofu
- soy sauce
- apple cider vinegar
- coconut sugar (or sweetener of choice)
- water
- garlic
- onion powder
- oil
For the soup:
- oil
- Thai red curry paste
- lemongrass
- vegetable broth
- mung bean noodles (glass noodles)
- snap peas
- tomatoes
- baby spinach
- 1 lime
- red cabbage
In a small bowl, add soy sauce, apple cider vinegar, coconut sugar, water, garlic, onion powder, and mix until combined.
Submerged cut tofu in the marinade and allow it to sit in the fridge for at least an hour.
After marinading the tofu, preheat frying pan with oil over medium heat and fry tofu until it’s golden on each side. Use some of the marinade while cooking to add extra flavor.
To make the soup:
Soften glass noodles in hot water until softened, about 10-15 minutes, then drain.
Preheat a pot over medium heat, then add oil and fry onions until translucent, then add red curry paste, lemongrass, and fry until fragrant. You may need to add a little water/broth to help the paste dissolve. Add the rest of the broth (or water + mushroom powder) and bring water to a boil.
Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch.
Add noodles to the pot and cook for another 3-4 minutes under tender, then add snap peas, chopped tomatoes and stir, cooking for another 2-3 minutes.
Add in baby spinach until just wilted and remove from heat and serve with half of a juiced lime in each bowl.
Top with fried marinated tofu, and enjoy!
Looking for more Asian Soups? Try these:
Lemongrass Soup
Ingredients
Marinated Tofu
- 1 block tofu pressed and cut into ½ inch thick slabs
- ¼ cup soy sauce
- 2 tablespoon apple cider vinegar
- 1 tablespoon coconut sugar or sweetener of choice
- ⅓ cup water
- 2 cloves garlic smashed or finely minced
- 1 teaspoon onion powder
- 1 tablespoon oil
The soup:
- 1 tablespoon oil
- 1 ½ tablespoon Thai red curry paste
- 1 tbsp finely minced lemongrass
- 1 L vegetable broth
- 3 bunches mung bean noodles glass noodles, soaked in hot water until softened
- ½ cup snap peas
- ½ cup chopped tomatoes
- 3 cups baby spinach
- 1 lime juiced
Instructions
Marinated Tofu:
- In a small bowl, add soy sauce, apple cider vinegar, coconut sugar, water, garlic, onion powder, and mix until combined.
- Submerged cut tofu in the marinade and allow it to sit in the fridge for at least an hour.
- After marinading the tofu, preheat frying pan with oil over medium heat and fry tofu until it’s golden on each side. Use some of the marinade while cooking to add extra flavor.
The Soup:
- Soften glass noodles in hot water until softened, about 10-15 minutes, then drain.
- Preheat a pot over medium heat, then add oil and fry onions until translucent.
- Add red curry paste, lemongrass, and fry until fragrant. You may need to add a little water/broth to help the paste dissolve. Add the rest of the broth (or water + mushroom powder) and bring water a boil.
- Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch. Then add noodles and cook for another 3-4 minutes under tender.
- Add snap peas and chopped tomatoes and stir, cooking for another 2-3 minutes. Stir in baby spinach until just wilted.
- Remove from heat and serve with half of a juiced lime in each bowl. Top with fried marinated tofu, and enjoy!
Leave a Reply