Thai Lemongrass Soup with Crispy Mushrooms and Tofu


This refreshing Thai Lemongrass soup has a light gingery broth, pan-fried tofu, zesty tomatoes, and crispy crimini mushrooms. It’s perfect for a refreshing lunch or dinner any time of the year.

This soup is so light and refreshing, it’ll be one that you may choose to cook year-round. Unlike other heavier soups, the zesty combination of lemongrass, ginger, lime and garlic make this a great summertime option. But then again, it’s still soup, and as such, it’s still warming and comforting all the same.

Perfectly Crispy Tofu

So many recipes call for crisped tofu, but if you don’t do it just right, you may end up with less-than-desirable results. Follow these steps to prep the tofu for this Thai Lemongrass Soup.

  1. Select extra firm tofu. The firmer the better when you want it crispy because the softer varieties contain more water.
  2. Drain the tofu. I mean really drain it. If you just empty the water from the package, that ain’t gonna do it. My favorite way to drain tofu is by gently squeezing out as much moisture as possible. Then wrap it in a clean towel and place it on a cutting board. Place a heavy-ish frying pan or other item on top of the tofu, and set aside for at least 20 minutes. Longer is even better.
  3. Cut the tofu into cubes. For this recipe, 1/2-inch cubes work well.
  4. Select a non-stick skillet with a flat bottom. Coat the skillet with oil and preheat over medium-high heat.
  5. Once the skillet is hot, carefully place your tofu chunks evenly. Be sure they aren’t stacked on top of each other.
  6. After about 4-5 minutes, check to see if the bottom side is nicely browned. If so, flip the pieces over and brown the reverse side. Cook until they are equally crispy on the top and bottom.
  7. Now your tofu is crispy on the outside and tender on the inside; perfect for topping this soup or another dish.

In love with crispy tofu? Try it in this dish!


Thai Lemongrass Soup with Crispy Mushrooms and Tofu

Prep Time: 15 minutes Cook Time: 20 minutes
Yield:2 servings


1/2 cup sushi rice

1 lime, halved and juiced

3 tablespoons vegetable oil, divided

1 shallot, peeled and minced

1 ounce fresh ginger, minced

2 cloves garlic, minced

Salt and pepper to taste

5.5 ounce can coconut milk

1 teaspoon Better than Bouillon Organic Vegetable Base

large stalk lemongrass, slapped against the side of the counter, and then halved lengthwise

1 Roma tomato, diced

14 ounces organic, extra firm tofu, drained, cubed in 1/2 inch cubes

6 ounces cremini or button mushrooms, wiped clean and sliced

1 scallion, sliced


For the Soup

  1. In a small saucepan, combine sushi rice, 1 cup of water and a pinch of salt. Bring to a boil and then reduce to a simmer until all water is absorbed, about 12-15 minuets . Fluff with a fork and add lime juice. Set aside and keep warm.
  2. Heat 1 tablespoon vegetable oil in a small saucepan over medium-high heat. Add minced shallot, ginger and garlic, and cook until fragrant, about 1-2 minutes. Season with salt and pepper.
  3. Add coconut milk, bullion, lemongrass, and 1.5 cups of water. Bring to a boil, and then reduce to a simmer. Add diced tomato and continue to simmer.

For the Tofu and Mushrooms

  1. Heat a large skillet over medium high heat and add 2 tablespoons of vegetable oil. Add cubed tofu and cook until lightly browned. Add mushrooms, and after mushrooms begin to release their water, season with salt and pepper.
  2. Remove the halved lemongrass from the soup and discard. Ladle the soup into bowls, and top with crispy mushrooms, tofu and scallions.

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