Vegetable Tofu Soup with Lemongrass and Coconut Milk recipe
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Ingredients
- 5 tablespoons vegetable oil, divided 1 large onion, chopped 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger 2 tablespoons curry powder 3 cups vegetable stock 1 (14 ounce) can coconut milk 1 large yam, cut into chunks 2 large carrots, cut into chunks 2 ribs celery, chopped ½ cup red lentils ¼ cup minced lemongrass 2 tablespoons white sugar salt to taste 1 (12 ounce) package medium-firm tofu, cubed and patted dry
Nutrition Info
- 475.1 caloriescarbohydrate: 46 gcholesterol: : -fat: 29.1 gfiber: 11.1 gprotein: 12.4 gsaturatedFat: 14.4 gservingSize: -sodium: 218.9 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Tofu Soup with Lemongrass and Coconut Milk
Directions
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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.
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.
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.