SOUP! Quick, healthy, cheap and delicious, soup is a great meal. You can make soup in large batches so that it stays for the week in the freezer. Permanently in the freezer, you can keep two different types of tomato soup, potato fennel soup and this Thai style soup.
There’s something about the flavors of this soup that makes it feel hearty and comforting enough for the cold winter temperatures we’re still experiencing, but bright and fresh enough to move us toward spring. The combination of the bold, spicy aroma of ginger mixed with the fresh citrus scent of lemongrass. Ginger and lemongrass pack this broth full of flavor, which is tempered a bit by the sweet taste and creamy texture of the coconut milk. The addition of crispy tofu, wild rice and herbs makes for a delicious dish that gets even better when the flavors blend together.
Recipe for Thai soup with crispy tofu and wild rice
For the soup:
Serves 2 very hungry people or 4 moderately hungry (can be doubled)
- 2 tsp coconut oil, divided
- 1 package of extra firm tofu
- ¼ cup tamari or soy sauce
- 1 tbsp agave
- 1 tsp toasted sesame oil
- 1 yellow onion, diced
- 2 carrots, peeled and chopped into coins
- 1 bunch scallions, chopped and divided into two piles
- 4 cloves garlic, minced
- 1 inch piece of ginger, peeled and minced
- 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
- 3 cups vegetable broth
- 1 can full fat coconut milk
- zest and juice on 1 lime
For serving:
- Cilantro
- Peanuts
- 4 cups cooked rice
Instructions
Cut tofu into cubes and place them in a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.
Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
Remove lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy!
*Notes:
You can find lemongrass in many grocery stores; The key to really crispy tofu is not moving it around too much. Place the tofu in the pan and let is cook for 5-7 minutes, flip it to the next side for 3-4 minutes, and repeat for the two remaining sides. I recommend keeping the broth, tofu, and rice separate when storing leftovers. Rice likes to absorb liquid, and if you store the rice in the broth in the refrigerator, you won’t have much broth left when you go to reheat.