Tofu & Lemongrass Vegetarian Thai soup

Apr 16, 2014

Tofu & Lemongrass Vegetarian Thai soup

Last week I was craving for healthy, so I decided to make Thai soup. I always make Tom Kha Gai at home. I already posted the Tom Kha Gai soup in my blog.This time I wanted to create my own version of lemongrass soup at home. This lemongrass soup includes the health benefits of ginger, and lemongrass. This soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and makes an elegant soup to serve guests

Galangal

LemonGrass

Ingredients

Vegetable Broth 3 cups

Lime Leaves (kaffir) 2 no.(substitute with lime peel)

Fresh Basil leaves 3 no.

Chopped Galangal 1 Tablespoon

Lemongrass, finely sliced 1 stalk

OR frozen prepared lemongrass 2 Tbsp.

Finely chopped Fresh Thai chilies 3 No

Firm Silken tofu ½ blocks (Cut into 1” pieces)

Thai Chili sauce 1 Teaspoon

Bamboo shoot ¼ cup (optional)

Salt To taste

Fresh lime juice 1 Tablespoon

Method:

In a sauce pan, bring the vegetable broth to boil.
Once the boiling, add chopped lemongrass, galangal and lime leaves into it and boil for at least 10 minutes in very low heat. Reduce to a simmer and cover for 20 minutes to infuse.
Now add the chopped thai chilies, chili sauce, tofu , bamboo shoots and salt. Let it cook for another 5-8 minutes in a simmer. Switch off the stove heat.
Add the lime juice and taste for seasoning.
Taste-test for salt, If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.
Garnish with basil and coriander leaves.
I could drink the whole pot (not bowl!) of this. Enjoy!