There’s something about the flavors in this Thai lemongrass soup that make bright and fresh enough to move us towards summer. The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy texture of coconut milk. The addition of the crispy tofu, wild rice, and herbs make a delicious meal that gets even better as the flavors mingle together.
Serves 2 very hungry people or 4 moderately hungry (can be doubled)
For the Soup:
2 tsp coconut oil, divided
300g of Pureland Organic Tofu or Kingland Organic Firm Tofu
¼ cup tamari or soy sauce
1 tbsp agave
1 tsp toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
3 cups vegetable broth
1 can full fat coconut milk
zest and juice on 1 lime
4 cups cooked rice
Cut tofu into cubes and place them in a medium sized bowl.
Mix tamari, agave, and sesame oil together in a small bowl.
In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat.
Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.
Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant.
Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
Remove lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice.
Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts.