Ginger + Lemongrass Infused Thai Soup with Crispy Tofu and Wild Rice

We made this soup a while ago, but it was so good that I needed to share the recipe. This soup would still work for spring if you wanted to serve it as a starter to a light Thai meal. The lemongrass infuses the soup with a tangy flavor which works nicely with the savory vegetables and sweetness of the coconut milk.

Adapted from Sobremesa.

-2 teaspoons coconut oil, divided
-1 package of extra firm tofu, pressed
-1/4 cup soy sauce
-1 tablespoon honey
-1 teaspoon sesame vinegar
-1 small yellow onion, diced
-2 carrots, peeled and chopped into coins
-1 bunch scallions, chopped and divided into two piles
-4 cloves garlic, minced
-1 inch piece of ginger, peeled and minced
-2-3 tablespoons lemongrass paste OR 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end
-3 cups vegetable broth
-1 can full fat coconut milk
-zest and juice of 1 lime
-4 cups cooked wild rice

Mix the soy sauce, honey, and sesame vinegar together in a small bowl. Then cut the tofu into bite sized cubes. Toss the sauce and tofu together, then in a large skillet melt down a small amount of coconut oil over medium heat. Add the tofu cubes to the hot pan and cook on all sides until brown and crispy. Once the tofu is finished cooking, remove from the pan and set aside.

While the tofu is cooking, heat the remaining 1 teaspoon of coconut oil in a medium sauce pan. Add the onion and carrot and cook until soft and fragrant. Next add half of the scallions, garlic, ginger, and lemongrass. Cook for 2-3 minutes. Add the vegetable broth and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from pan (if you're using the lemongrass stalk, I was only able to find lemongrass paste). Season the soup with salt and pepper to taste and add the lime zest and juice.

Scoop a serving of rice into each bowl, top with tofu, and ladle broth over top. Add the remaining scallions and peanuts as a garnish for more texture, color, and flavor.


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