tofu, coconut, and lemongrass soup

It is most definitely soup weather outside right now. It is rainy, gloomy, and freezing. Yup, bring on the soup!

I woke up this morning with an awful sore throat and aches, so there was no excuse not to make up a pot of soup. My favorite soup of all time is the delicious soup that I almost always order at thai restaurants consisting of flavorful lemongrass and hearty veggies.

Here it goes….

Thai Tofu, Coconut, and Lemongrass Soup

1 tbsp olive oil
3 cloves garlic, minced
1/2 red onion, sliced
1 head of broccoli cut into mini florets
1 cup sliced mushrooms
2 small red chili peppers
1 1/2 cups vegetable broth
1 12 ounce can light coconut milk
5-6 thin slices ginger
5-6 1-inch slices lemongrass
juice from one lime
1 16 ounce package tofu, chopped into 1-inch cubes
2 tbsp chopped fresh cilantro

In a large soup pot, sautee the onion, garlic, and mushrooms in the olive oil until lightly cooked.

Reduce heat to low and add the vegetable broth, coconut and remaining ingredients, except for cilantro.

Allow to simmer over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.

I just finished my second bowl of this soup and I’m in love. Next on my list for the day…..drink tea. A lot of it. Must. Get. Healthy.



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