Delicious and Nourishing Vegetable Tofu Soup with Lemongrass and Coconut Milk

Indulge in the flavors of this comforting and aromatic vegetable tofu soup with the goodness of lemongrass and creamy coconut milk. Packed with nutritious vegetables and protein-rich tofu, this soup is a perfect meal option for vegetarians and anyone seeking a healthy yet satisfying dish. With simple ingredients and easy steps, you can enjoy this delightful soup in no time. Elevate your taste buds with the harmonious blend of flavors that this recipe offers.

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves of garlic, minced
• 1 onion, chopped
• 2 medium carrots, sliced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snow peas, trimmed
• 1 lemongrass stalk, bruised and cut into 2-inch pieces
• 1-inch ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 4 cups vegetable broth (or vegetable stock)
• 1 can (14 oz) coconut milk
• 8 oz firm tofu, cubed
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Directions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the minced garlic, chopped onion, and cook until the onion becomes translucent.
3. Stir in the sliced carrots, red bell pepper, broccoli florets, and snow peas. Cook for 5 minutes, stirring occasionally.
4. Add the bruised lemongrass, grated ginger, turmeric, and cumin. Stir well to combine with the vegetables.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
6. Add the coconut milk and tofu. Stir gently to combine, and simmer for an additional 5 minutes.
7. Season the soup with salt and pepper according to your taste.
8. Remove the lemongrass stalk pieces before serving.
9. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side for an extra tangy flavor.

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