Thai Lemongrass Soup

We are spending this week in the kitchen crafting up immune boosting herbal remedies, giving gratitude for the small things, moving our bodies (with an at-home yoga and meditation practice), taking online education classes, reading books and catching up with loved ones via video.

Stay safe, stay healthy, stay positive, stay home, and spread only love. Our team is working remotely and to support you, we will continue to ship out orders as long as we are able. 🌟

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THAI LEMONGRASS SOUP (v, gf)

with Crispy Mushrooms & Teriyaki Tofu. Nourish and warm your body while allowing the heat to cleanse your sinuses. Ready in 30 minutes. Recipe makes 2-3 servings.

Ingredients:
1 lime
1 shallot
1oz fresh ginger
2 garlic cloves
1 lemongrass stalk
6oz cremini mushrooms
7oz teriyaki tofu
1 roma tomato
1 scallion
1/2 cup rice
5.5oz coconut milk
1 1/2 cups water
1 bouillon cube (we used a vegetable stock concentrate)
A few thai chilis
olive oil
salt & pepper

Directions:
Prepare the vegetables. Halve and juice the lime. Peel and mince the shallot, ginger, and garlic. Halve the lemongrass stalk crosswise. Wipe the mushrooms with a damp towel to clean, and slice. Cut the tofu into 1/2 inch cubes. Dice the tomato. Thinly slice the scallion and thai chilis.

Cook the rice. Add the rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, 12-15 minutes. Add the lime juice to the cooked rice and fluff with a fork. Cover to keep warm.

Build the soup. Heat a saucepan over medium high heat with oil. Add minced shallot, minced ginger, minced garlic, and a pinch of salt. (You can also add thai chilis at this point if you want both soups to be spicy. Only one of us likes heat so we saved for the end and just topped one). Cook until fragrant 1-2 minutes. Add coconut milk, bouillon cube, and 1 1/2 cups water. Bring to boil, then reduce heat to simmer. Add halved lemongrass and diced tomato and let simmer.

Crisp the mushrooms. Heat a skillet over medium-high heat with oil. Add the sliced mushrooms, cubed tofu, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in placed and crispy, 5 to 8 minutes.

Serve. Remove the lemongrass from the soup. Serve soup over rice. Add crispy mushrooms and tofu. Sprinkle with scallions and top with thai chilis for heat to your liking. Enjoy!

Save this post and make this week. Recipe from @purplecarrotxo.