Name: Vegetable Tofu Soup with Lemongrass and Coconut Milk
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Vegetable oil, divided - 5 tablespoons; Onion, chopped - 1 large; Finely chopped garlic - 1 tablespoon; Finely chopped ginger - 1 tablespoon; Curry powder - 2 tablespoons; Vegetable stock - 3 cups; Coconut milk - 1 (14 ounce) can; Yam, cut into chunks - 1 large; Carrots, cut into chunks - 2 large; Celery, chopped - 2 ribs; Red lentils - ½ cup; Minced lemongrass - ¼ cup; White sugar - 2 tablespoons; Salt to taste - 2 tablespoons; Medium-firm tofu, cubed and patted dry - 1 (12 ounce) package

Ingredients for - Vegetable Tofu Soup with Lemongrass and Coconut Milk

1. Vegetable oil, divided 5 tablespoons

2. Onion, chopped 1 large

3. Finely chopped garlic 1 tablespoon

4. Finely chopped ginger 1 tablespoon

5. Curry powder 2 tablespoons

6. Vegetable stock 3 cups

7. Coconut milk 1 (14 ounce) can

8. Yam, cut into chunks 1 large

9. Carrots, cut into chunks 2 large

10. Celery, chopped 2 ribs

11. Red lentils ½ cup

12. Minced lemongrass ¼ cup

13. White sugar 2 tablespoons

14. Salt to taste 2 tablespoons

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.