This soup, which has Vietnamese influences, features the aroma of lemongrass. Very excellent! Serve with chopped cilantro as a garnish. You could want to add some finely chopped red chile peppers or spicy sauce to increase the heat, depending on the type of curry powder you use.
| Prep Time: | 40 mins |
| Cook Time: | 33 mins |
| Total Time: | 1 hr 13 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 tablespoons curry powder
- 3 cups vegetable stock
- 1 (14 ounce) can coconut milk
- 1 large yam, cut into chunks
- 2 large carrots, cut into chunks
- 2 ribs celery, chopped
- ½ cup red lentils
- ¼ cup minced lemongrass
- 2 tablespoons white sugar
- salt to taste
- 1 (12 ounce) package medium-firm tofu, cubed and patted dry
Instructions
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
- Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.
- If you can buy tofu deep-fried you can save some effort here. You could also fry the tofu ahead of time if you like.
- The soup should be pretty thick, almost stew-like, but if it gets too thick while simmering, add a bit more water or stock to get the desired consistency.
Reviews
Good. I think next time I will dust the tofu in cornstarch before frying.
I would have given this a 4.5 if it were possible. Wasn’t able to find lemongrass so had to substitute cilantro which did a fine job but maybe not stellar. Made the recipe exactly as written otherwise and loved the delicate blend of flavors for our plant based/gluten free palates. I think we enjoyed it especially because it was a crisp fall evening, just right for a pot of lovely soup. One more treat were the colors in our bowls. Wish I would have taken a picture. We both ate seconds and that speaks for itself.