Tofu & Lemon Grass Soup
Submitted by debra m
Thai-inspired tofu lemongrass soup with shiitake mushrooms, bok choy, and kaffir lime leaves. Light, fragrant, and ready in 35 minutes. A bright, warming bowl that’s naturally vegan.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis soup smells like a Thai kitchen in full swing: citrusy lemongrass, earthy kaffir lime leaves, and a gentle kick of cayenne all simmered into a fragrant broth.
Soft tofu, sliced shiitakes, and crisp-tender bok choy give you plenty of texture in every spoonful.
The whole thing comes together in about half an hour, making it a solid weeknight option when you want something light but satisfying.
Finish each bowl with fresh cilantro, scallions, and a squeeze of lime to brighten everything up.
Pro Tips
- Bruise the lemongrass stalk with the back of a knife before cutting to release more flavor.
- If you can’t find kaffir lime leaves, substitute a strip of lime zest per leaf.
- Use firm tofu instead of soft if you prefer cubes that hold their shape in the broth.
- Add rice noodles or steamed jasmine rice to turn this into a fuller meal.
Ingredients
Directions
In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon juice, sugar and lemon grass.
Bring to a boil, reduce heat and simmer for 15 minutes.
Add cayenne, tofu and mushrooms.
Simmer for 5 minutes.
Add bok choy and simmer until tender crisp, 2 to 3 minutes.
Discard lime leaves.
Ladle hot soup into individual serving bowls.
Garnish with scallions, cilantro and lime wedges and serve.
Comments
Cant wait to make this:):):):)
Thanks for your comment that drew my attention to this recipe, and it does sound delicious. For sure I will be making this yummy soup very soon! Let us know how yours turn out, happy cooking :-)