Easy Vegetable Tofu Soup Recipe with Lemongrass and Coconut Milk

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
• 0.5 cup red lentils
• 0.25 cup minced lemongrass
• 2 tablespoons white sugar
• salt to taste
• 1 (12 ounce) package medium-firm tofu, cubed and patted dry

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat. Sauté the onion until lightly browned, approximately 7 minutes. Stir in the garlic and ginger, cooking until fragrant, about 2 minutes. Add curry powder and cook for another minute until aromatic.
2. Pour in the vegetable stock and coconut milk. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until the vegetables are tender, around 10 to 15 minutes. Season the soup with salt to taste.
3. Heat the remaining 3 tablespoons of oil in a large nonstick skillet over medium heat. Add tofu in a single layer and cook until lightly browned, about 4 minutes on each side. Gently stir the browned tofu into the soup.

Nutrition

• Calories: 475 kcal
• Fat Content: 29 g
• Fiber Content: 11 g
• Sugar Content: 8 g
• Sodium Content: 219 mg
• Protein Content: 12 g
• Carbohydrate Content: 46 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g