Recipe information
Ingredients for - Vegetable Tofu Soup with Lemongrass and Coconut Milk
4. Finely chopped ginger - 1 tablespoon
8. Yam, cut into chunks - 1 large
12. Minced lemongrass - ¼ cup
15. Medium-firm tofu, cubed and patted dry - 1 (12 ounce) package
How to cook deliciously - Vegetable Tofu Soup with Lemongrass and Coconut Milk
1. Stage
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.
2. Stage
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.
3. Stage
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.
