Best Vegetable Tofu Soup With Lemongrass And Coconut Milk Recipes

JUL'S VEGETABLE TOFU SOUP

Jul's Vegetable Tofu Soup image

Tasty vegetable tofu soup I threw together one cold afternoon. You could, of course, add as few or as little veggies as you like. Topping it with some shredded Parmesan cheese really makes it yummy.

Provided by jul

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
3 carrots, sliced
3 stalks celery, sliced
½ large onion, diced
1 tablespoon dried basil
3 dashes red pepper flakes
sea salt and cracked black pepper to taste
3 cloves garlic, chopped
3 quarts chicken broth
1 (28 ounce) can diced tomatoes
1 (15 ounce) can crushed tomatoes
1 bay leaf
2 cups frozen corn
2 zucchini, sliced
1 (12 ounce) package firm tofu, crumbled
½ cup sliced fresh mushrooms, or to taste
¼ cup chopped kale, or to taste

Steps:

Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 23.8 g, Fat 8.2 g, Fiber 4.7 g, Protein 14.9 g, SaturatedFat 1.5 g, Sodium 1460.5 mg, Sugar 7.6 g

THAI COCONUT LIME-LEMONGRASS SOUP W/TOFU

Thai Coconut Lime-Lemongrass Soup W/Tofu image

Make and share this Thai Coconut Lime-Lemongrass Soup W/Tofu recipe from Food.com.

Provided by bamedeo

Categories Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 tablespoons gingerroot, fresh grated
1 stalk lemongrass, chopped (substitute 2 Tbsp Lemon Zest if lemongrass unavailable)
1 tablespoon Thai curry paste
4 cups vegetable broth
3 tablespoons Worcestershire sauce
2 tablespoons Splenda brown sugar blend
8 ounces fresh mushrooms, sliced
2 tablespoons fresh lime juice
1 teaspoon sea salt, use to taste
1/4 cup cilantro, chopped, use for garnish
1/2 cup sugar-free coconut syrup, Davinci
8 ounces extra firm tofu, cut into cubes
4 cups so delicious original sugar-free coconut milk
1 lime, for garnish, sliced

Steps:

Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
Cook for one minute while stirring.
Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
Stir in lime juice and coconut syrup.
Garnish with cilantro and slice of lime.
Salt to taste.

Nutrition Facts : Calories 63.6, Fat 3, SaturatedFat 0.5, Sodium 359.1, Carbohydrate 7.3, Fiber 0.8, Sugar 3.1, Protein 3.4

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