Vegetable Tofu Soup with Lemongrass and Coconut Milk Recipe

Vegetable Tofu Soup with Lemongrass and Coconut Milk Recipe

  • 5 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 tablespoons curry powder
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk
  • 1 large yam, cut into chunks
  • 2 large carrots, cut into chunks
  • 2 ribs celery, chopped
  • 1/2 cup red lentils
  • 1/4 cup minced lemongrass
  • 2 tablespoons white sugar
  • salt to taste
  • 1 (12 ounce) package medium-firm tofu, cubed and patted dry
  1. 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. 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. 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.
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