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