- 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
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
- Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.
05/21/2018
recipepes.com
Vegetable Tofu Soup with Lemongrass and Coconut Milk, recipe
PT15M
PT1H
5
455 calories
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