Thai Lemongrass Soup with Mushrooms and Tofu - Vegan
Thai Lemongrass Soup with Mushrooms and Tofu offers a delightful blend of savory, tangy, and spicy notes, making it a perfect comfort food for any season. The aromatic lemongrass combined with creamy coconut milk and the umami flavor of mushrooms creates a rich, deeply satisfying broth. Each spoonful brings a wonderful taste of Thailand right to your table.
Ingrédients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch inch piece of ginger, sliced
- 2 stalks stalks lemongrass, trimmed and smashed
- 4 cups vegetable broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 block block tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the minced garlic and sliced ginger, sautéing until fragrant.
- Add the lemongrass, vegetable broth, and coconut milk to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the mushrooms and tofu, allowing the soup to cook for another 10 minutes.
- Add the soy sauce, lime juice, brown sugar, and red pepper flakes.
- Simmer for an additional 5 minutes, allowing the flavors to meld.
- Remove the lemongrass stalks before serving.
- Garnish with fresh cilantro and green onions.
Nutrition (per 100g)
Serving: 100g | Calories: 200kcal | Carbohydrates: 15g | Protéines: 8g | Fat: 12g | Sucre: 3g
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