This flavorful and versatile soup is inspired by some of my favorite Thai flavors – ginger & lemongrass with coconut milk and crispy pan-fried tofu. If you are not a coconut milk fan, use a one cup of heavy cream or not a tofu fan, use cooked chicken chunks. Either way this soup is so cozy, comforting and fragrant and it comes together incredibly quickly.
The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy coconut milk. The crispy tofu, wild rice, and herbs make it a delicious meal that gets even better as the flavors mingle together overnight. Just remember the rice will soak up some of the broth in the frig, so keep the cooked rice in a separate container.
Where can I find fresh lemongrass?
I have actually been able to find it at Publix or my favorite market in Tampa, Sanwa. Lemongrass is usually near the fresh herbs. You can also look at an Asian market. But don’t worry if you can not find it, you can always use the zest of one lemon.
I love adding toppings to each bowl of soup! In this recipe, I added chopped peanuts for a little crunch, scallions and cilantro.
Can’t wait for you guys to try it!
- 2 teaspoon coconut oil, divided
- 1 package of extra firm tofu or 1 lb. chicken breast, diced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 yellow onion, diced
- 2 carrots, peeled and chopped
- 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 or water
- 1 can full fat coconut milk or heavy cream
- zest and juice on 1 lime
- 4 cups cooked wild or white rice
Cut tofu into cubes and place them in a medium sized bowl. If using chicken, dice.
Whisk soy sauce, honey, and sesame oil together in a small bowl.
In a large dutch oven or soup pot heat 1 teaspoon coconut oil over medium heat.
Pour soy sauce mixture over cubed tofu, or chicken and toss to make sure each piece is evenly coated.
Add tofu/chicken to the hot pan and brown on all sides, about 15 minutes.
Remove the tofu/chicken from the pan and set aside.
Heat the remaining 1 teaspoon 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 broth and coconut milk and bring the mixture to a boil.
Once boiling, reduce to a simmer and cook for 15 minutes.
Remove lemongrass from the 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/chicken, scallions, cilantro, and peanuts.