THAI LEMONGRASS SOUP
with Crispy Mushrooms & Teriyaki Tofu. Nourish and warm your body while allowing the heat to cleanse your sinuses. Ready in 30 minutes. Recipe makes 2-3 servings.
Ingredients:
1 lime
1 shallot
1oz fresh ginger
2 garlic cloves
1 lemongrass stalk
6oz cremini mushrooms
7oz teriyaki tofu
1 roma tomato
1 scallion
1/2 cup rice
5.5oz coconut milk
1 1/2 cups water
1 bouillon cube (we used a vegetable stock concentrate)
A few thai chilis
olive oil
salt & pepper
Directions:
Prepare the vegetables.
Cook the rice.
Build the soup. Heat a saucepan over medium high heat with oil. Add minced shallot, minced ginger, minced garlic, and a pinch of salt. Cook until fragrant 1-2 minutes. Add coconut milk, bouillon cube, and 1 1/2 cups water. Bring to boil, then reduce heat to simmer. Add halved lemongrass and diced tomato and let simmer.
Crisp the mushrooms. Heat a skillet over medium-high heat with oil. Add the sliced mushrooms, cubed tofu, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in placed and crispy, 5 to 8 minutes.
Serve. Remove the lemongrass from the soup. Serve soup over rice. Add crispy mushrooms and tofu. Sprinkle with scallions and top with thai chilis for heat to your liking. Enjoy!
