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Tofu Lemongrass Coconut Soup

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PREP TIME
40 min
COOKING TIME
33 min
TOTAL TIME
73 min
SERVINGS
6 servings
Dinner
Tofu Lemongrass Coconut Soup
Ingredients
  • 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
Instructions
1
Preheat a large cooking vessel over medium heat, using 2 tablespoons of oil. Introduce the onion into the pot and stir constantly until it reaches a light brown hue, approximately 7 minutes have passed. Add garlic and ginger to the mixture; cook until you notice a pleasant aroma, roughly 2 minutes have elapsed. Introduce curry powder to the pot; stir and cook until you detect a fragrant scent, about 1 minute.
2
Next, pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar to the mixture. Increase heat to medium-high; wait for it to reach a rolling boil. Gradually reduce the heat slightly; allow the vegetables to become tender, taking around 10 to 15 minutes. Season the soup with salt.
3
In a separate cooking vessel, heat the remaining 3 tablespoons of oil over medium heat. Place tofu in a single layer; cook until it reaches a light brown color, approximately 4 minutes on each side. Combine the cooked tofu into the soup.