Spiced Coconut & Lemongrass Soup

Introduction
Embrace a delightful journey into the world of vegan Asian cuisine with this Spiced Coconut & Lemongrass Soup. This recipe is a harmonious blend of creamy coconut, vibrant spices, and aromatic lemongrass, guaranteed to warm your soul and tickle your taste buds.
Ingredients
- 1 tbsp coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 stalks lemongrass, tough outer layers removed, finely chopped
- 1 red chili, deseeded and finely sliced
- 1 tsp turmeric powder
- 1 tsp curry powder
- 400 ml canned coconut milk
- 1 liter vegetable broth
- 200 g firm tofu, cubed
- 100 g shiitake mushrooms, sliced
- 1 tbsp soy sauce
- Juice of 1 lime
- Fresh coriander, chopped, for garnish
- Salt and pepper to taste
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the onion, garlic, ginger, lemongrass, and red chili. Sauté until the onion is translucent.
- Stir in the turmeric and curry powder, cooking for another minute until fragrant.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
- Reduce heat and add the tofu and shiitake mushrooms. Simmer for 20 minutes.
- Stir in the soy sauce and lime juice. Season with salt and pepper.
- Serve hot, garnished with fresh coriander.
Enjoy this comforting and flavorful Spiced Coconut & Lemongrass Soup as a standalone dish or pair it with a light salad for a fulfilling meal. It's perfect for any season, offering a taste of Asian tradition with a vegan twist.
Hiroshi
Nutritionfacts | Calories: 250 per serving, Fat: 18g, Carbohydrates: 20g, Protein: 8g |
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Preparation Time | 40 minutes |
Allergy Information | Contains soy, coconut |