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a bowl of lemongrass soup
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Lemongrass Soup

Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Cuisine: Thai
Keyword: vegan lemongrass soup
Servings: 3 -4 servings
Author: Lainey

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
  • 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!
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