Vegan Spicy Lemongrass Soup is ideal for an aromatic soup. The broth contains a lot of lemon juice, lots of lime juice, a sweet taste of tomatoes, a little crunch and a spicy sweetness of celery, spices of Thai red curry paste and a touch of earthy and shiny lemongrass . I feel like it reminds of the vegan buns I’ve tried so far, mostly because of lemongrass and spices, but it’s not at all the same dish.
Ingredients
For The Marinated Tofu:
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- 1 block tofu, pressed and cut into 1/2 inch thick slabs
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- 1/4 cup tamari
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- 2 tbsp apple cider vinegar
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- 1 tbsp coconut sugar (or maple syrup)
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- 1/3 cup water
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- 3 cloves garlic, smashed or finely minced
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- 1 tsp onion powder
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- 1 tsp oil
For The Soup:
Instructions
For The Marinated Tofu:
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- Combine tamari, apple cider vinegar, coconut sugar or maple syrup, water, garlic, and onion powder.
- Submerged cut tofu in marinade and let sit in the fridge for at least an hour.
- To cook, fry up tofu in oil until golden on each side. Use some of the marinade while cooking to add extra flavour.
To Make The Soup:
- Soften glass noodles in hot water until softened, then drain.
- Preheat a pot over medium heat. Add oil and fry onions until translucent.
- Add red curry paste and lemongrass and fry until fragrant. You may need to add a little water/broth to help the paste dissolve. Add the rest of the broth (or water + mushroom powder) and bring water a boil.
- Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch.
- Add drained and softened noodles to the pot and cook for another 3-4 minutes under tender.
- Add snap peas and chopped tomatoes and stir, cooking for another 2-3 minutes.
- Stir in baby spinach until just wilted.
- Remove from heat and serve with half of a juiced lime in each bowl. Top with fried marinated tofu, and enjoy!
Originally posted 2019-01-23 09:36:22.
Notes
Author : Lisa Le
Recipe Source
Originally posted 2019-01-23 09:36:22.
