Thai Spicy Lemongrass Soup with Tofu and Mushrooms - Vegan
The Thai Spicy Lemongrass Soup with Tofu and Mushrooms is a harmonious blend of bold flavors and comforting textures. Known as Tom Yum in Thai cuisine, this soup is distinguished by its fragrant broth infused with lemongrass, kaffir lime leaves, and galangal. The addition of coconut milk adds a creamy richness that perfectly balances the spiciness of the red curry paste and Thai chilies.
Ingrédients
- 4 cups vegetable broth
- 1 cup water
- 2 stalks stalks lemongrass, cut into 2-inch pieces and bruised
- 3 kaffir kaffir lime leaves, torn
- 4 slices galangal
- 2 tablespoons Thai red curry paste
- 1 cup coconut milk
- 1/2 cup tofu, cubed
- 1 cup mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1-2 Thai Thai chilies, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
Instructions
- In a large pot, bring the vegetable broth and water to a boil.
- Add the lemongrass, kaffir lime leaves, and galangal. Reduce heat and simmer for 10 minutes to infuse the flavors.
- Stir in the Thai red curry paste and continue to simmer for another 5 minutes.
- Add the coconut milk, tofu, and mushrooms. Simmer until the tofu is cooked through and the mushrooms are tender, about 10 minutes.
- Stir in the soy sauce, lime juice, and Thai chilies. Simmer for an additional 2-3 minutes.
- Remove from heat and discard the lemongrass, kaffir lime leaves, and galangal slices.
- Garnish with chopped cilantro and green onions before serving.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 12gProtéines: 10gFat: 11gSucre: 3g
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