Coco-grass Curry Soup with Tofu

There are times where you just can’t shake the craving for a certain flavor profile. In our house, it was the warm, spicy, and sinus-clearing taste of red curry– but we wanted to mellow it out a bit. Our lemongrass plant goes into winter-mode in the next week or so and we weren’t ready to part with the beautiful stalks, so we went for a Thai-inspired coconut curry soup with lemongrass, lime, and tofu.

delicious on a cool day- transports you to SE Asia!

delicious on a cool day- transports you to SE Asia!

Coco-grass Curry Soup with Tofu 

2 tablespoons coconut oil, or vegetable oil
1 tsp fresh grated ginger
5-6 stalks of lemongrass (4-5 inches each) plus (optional) lemongrass leaves — all washed
2 tsp red curry paste
1/2 pound washed and diced baby portobella mushrooms
3-4 cups of vegetable broth
1 tsp soy sauce or fish sauce (if you’re not being vegetarian)
1 15-oz can of light coconut milk
1 pound pressed and diced firm tofu
lime juice, to taste
salt to taste

Heat oil in a heavy bottomed pan (like a dutch oven) and saute ginger, lemongrass stalks (but not leaves), and curry paste just until flavors combine- make sure the curry doesn’t burn. Stir in mushrooms and stir to coat in the ginger/curry mixture, then add in the vegetable broth and soy sauce/fish sauce. Let the temperature of the broth come up to a simmer, add in the leaves of the lemongrass, and simmer for about 10 minutes. Add in the coconut milk and stir, then gently add tofu. Cook another 10 minutes on low to let flavors combine. Remove lemongrass and add in lime juice. Serve over rice or rice noodles.

Smooth and spicy, this soup is everything you could want. It gets better with time, so save enough for leftovers- you’ll want it later! With the mushrooms and tofu, it’s hearty and filling, but the lemongrass keeps it light. The coconut adds sweetness and creaminess, but the lime gives a punch. We can’t wait to make this again, especially before we lose our lemongrass for the winter. With such a diverse group of flavors, I promise you won’t miss the meat! If you do eat seafood, replace the tofu with shrimp for an authentic version.

The newest fun addition to the Vegetarian For Two kitchen is a wedding gift from our friend Michelle. This beautiful wooden cutting board was personalized for us and since it’s too pretty to cut on, will be the new backdrop for many recipes to come. Thanks Michelle!

cutting board

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