Vegetable Tofu Soup with Lemongrass and Coconut Milk

Name: Vegetable Tofu Soup with Lemongrass and Coconut Milk
Total time: 73
Yield: 6
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

Recipe by Uncle Jeffy from allrecipes.com

Dinner 1 Hr. 13 Mins.

Ingredients

6 servings

•

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

Instructions

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.