Best 3 Vegetable Tofu Soup With Lemongrass And Coconut Milk Recipes

Embark on a culinary journey to Southeast Asia with this delightful vegetable tofu soup infused with the aromatic flavors of lemongrass and coconut milk. This comforting soup is packed with an assortment of vibrant vegetables, tender tofu, and a symphony of Asian spices, promising a symphony of flavors in every spoonful. The recipe offers two variations, catering to both vegan and non-vegan preferences. The vegan version showcases the richness of coconut milk as the base, while the non-vegan version incorporates the umami-rich flavors of chicken broth. Both variations promise a hearty and satisfying meal, perfect for a quick weeknight dinner or a cozy weekend lunch. With its vibrant colors, enticing aromas, and explosion of flavors, this vegetable tofu soup is sure to become a favorite in your kitchen.

Here are our top 3 tried and tested recipes!

JUL'S VEGETABLE TOFU SOUP

Jul's Vegetable Tofu Soup image

Tasty vegetable tofu soup I threw together one cold afternoon. You could, of course, add as few or as little veggies as you like. Topping it with some shredded Parmesan cheese really makes it yummy.

Provided by jul

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
3 carrots, sliced
3 stalks celery, sliced
½ large onion, diced
1 tablespoon dried basil
3 dashes red pepper flakes
sea salt and cracked black pepper to taste
3 cloves garlic, chopped
3 quarts chicken broth
1 (28 ounce) can diced tomatoes
1 (15 ounce) can crushed tomatoes
1 bay leaf
2 cups frozen corn
2 zucchini, sliced
1 (12 ounce) package firm tofu, crumbled
½ cup sliced fresh mushrooms, or to taste
¼ cup chopped kale, or to taste

Steps:

Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 23.8 g, Fat 8.2 g, Fiber 4.7 g, Protein 14.9 g, SaturatedFat 1.5 g, Sodium 1460.5 mg, Sugar 7.6 g

THAI COCONUT LIME-LEMONGRASS SOUP W/TOFU

Thai Coconut Lime-Lemongrass Soup W/Tofu image

Make and share this Thai Coconut Lime-Lemongrass Soup W/Tofu recipe from Food.com.

Provided by bamedeo

Categories Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 tablespoons gingerroot, fresh grated
1 stalk lemongrass, chopped (substitute 2 Tbsp Lemon Zest if lemongrass unavailable)
1 tablespoon Thai curry paste
4 cups vegetable broth
3 tablespoons Worcestershire sauce
2 tablespoons Splenda brown sugar blend
8 ounces fresh mushrooms, sliced
2 tablespoons fresh lime juice
1 teaspoon sea salt, use to taste
1/4 cup cilantro, chopped, use for garnish
1/2 cup sugar-free coconut syrup, Davinci
8 ounces extra firm tofu, cut into cubes
4 cups so delicious original sugar-free coconut milk
1 lime, for garnish, sliced

Steps:

Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
Cook for one minute while stirring.
Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
Stir in lime juice and coconut syrup.
Garnish with cilantro and slice of lime.
Salt to taste.

Nutrition Facts : Calories 63.6, Fat 3, SaturatedFat 0.5, Sodium 359.1, Carbohydrate 7.3, Fiber 0.8, Sugar 3.1, Protein 3.4

VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK

Vegetable Tofu Soup with Lemongrass and Coconut Milk image

This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.

Provided by Uncle Jeffy

Categories Vegetable Soup

Time 1h13m

Yield 6

Number Of Ingredients 15

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
½ cup red lentils
¼ cup minced lemongrass
2 tablespoons white sugar
salt to taste
1 (12 ounce) package medium-firm tofu, cubed and patted dry

Steps:

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.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g

Tips for Making Vegetable Tofu Soup with Lemongrass and Coconut Milk

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, bell peppers, snow peas, and bok choy.
Don't overcook the vegetables. They should be tender but still have a slight crunch.
Use fresh lemongrass and ginger. These ingredients will give your soup a bright, citrusy flavor.
Don't be afraid to adjust the flavors. If you like your soup spicier, add more red pepper flakes. If you want it more sour, add more lime juice. If you want it sweeter, add more coconut milk.
Serve the soup with your favorite toppings. Some good options include cilantro, green onions, peanuts, and crispy tofu.

Conclusion

This vegetable tofu soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It is also a great way to use up leftover vegetables. The soup is full of flavor and the lemongrass and coconut milk give it a unique and exotic twist. So next time you are looking for a healthy and delicious soup recipe, give this vegetable tofu soup a try. You won't be disappointed!