THAI LEMONGRASS SOUP VEGETARIAN RECIPES
LEMONGRASS SOUP (VEGETARIAN TOM YUM) RECIPE - FOOD.COM
I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
- Remove lemongrass and ginger.
- Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
- Serve immediately or store in the refrigerator for better flavor.
Nutrition Facts : Calories 81.3, FatContent 4.8, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 31.9, CarbohydrateContent 5.2, FiberContent 1, SugarContent 1.4, ProteinContent 6.6
LEMONGRASS AND LIME THAI NOODLE SOUP RECIPE | ALLRECIPES
A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand.
Provided by Jacqueline
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
- Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 541.9 calories, CarbohydrateContent 74.4 g, CholesterolContent 2 mg, FatContent 23 g, FiberContent 3.3 g, ProteinContent 12.5 g, SaturatedFatContent 13.8 g, SodiumContent 1887 mg, SugarContent 11.8 g
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The best recipe for Lemongrass and Lime Thai Noodle Soup! filling Thai noodle soup with tons flavor. leftovers are even better cold next day! You can add meat instead tofu, make vegetarian by using vegetable broth, or change up veggies with whatever you have hand.
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- Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes, heat until fragrant, about 30 seconds. Add onion, cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu, stir-fry until tofu is lightly browned, about 5 minutes.Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot, bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles, cook until tender, about 5 minutes. Garnish with cilantro.
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