LEMONGRASS COCONUT VEGETABLE NOODLE SOUP WITH CRISPY TOFU PERFECTION
It's soup season and lets just say I AM HERE FOR IT! Even though I'd say 75f sunny isn't exactly soup weather but whatever California, I am here for you, too!
This is a lemongrass-y, coconut-y, lime-y extravaganza. It has crunchy veggies, comforting noodles and crispy tofu to end all crispy tofu's.
And if it wasn't already amazing its topped off with green onion, jalapeno, cilantro and hot sauce.
You will most likely rate it an 11 out of 10.
Its that good.
2 tbsp coconut oil
1 large onion, chopped
Salt and black pepper
4-5 cloves garlic, minced
1/2-1 tsp fresh grated ginger
5-7 lemon grass sticks, cut in half
2 green onions, white parts remove and cut in half horizontally
2 (13.5oz) cans of coconut cream
6 1/2 cups vegetable broth
1-2 limes zested and juiced
6 medium carrots cut into thin coins
2 cup sugar snap peas
2-3 cups cremini mushrooms cut in half
1 lbs whole wheat pasta noodles
1 block extra firm organic tofu, rinsed, drained and pressed
1/4 - 1/3 cup coconut oil
salt and pepper to taste
Pre-heat the oven to 400 F
Start by making the broth. In a large soup pot, heat the coconut oil over medium heat. Once hot add in the onion and season with salt and pepper. Cook for 3-4 minutes until softened. Then add in the garlic and ginger. Stir for 30 seconds and then season again with salt and pepper. Add in the lemon grass sticks, green onions, coconut cream and vegetable broth. Bring to a boil, cover and then lower to a simmer. Let simmer for 1.5 hours (or longer) until the flavors have developed. Add in the lime zest and juice. Season with salt and pepper to taste adjusting any of the other seasonings as desired.
While the broth is simmering, bring an additional pot of water to a boil. And make an ice bath by adding ice cubes and water to a bowl. Set aside. Then in batches blanch the carrots, sugar snap peas and mushrooms. Add them to the boiling water for 1-2 minutes each, then transfer to the ice bath to stop the cooking. Set aside.
Bring the water back up to a boil and then cook the noodles according to the package instructions. Once cooked, rinse, drain and toss with a little oil so the noodles don't stick together.
Make the tofu by rinsing and draining the tofu. Then wrap it in a dish towel and apply pressure to remove as much moisture as possible. Cut the tofu into 1-inch cubes. Pat dry again. Then melt the oil of medium-high heat in a large cast iron skillet. Once hot add the tofu cubes and season with salt and pepper. The oil should sizzle so be careful not to burn yourself. Let cook for 3-5 minutes, before flipping and letting cook on another side for another 3-5 minutes. Repeat this process until at least half of the sides have been fried. Season again with salt and pepper. Then carefully transfer the cast iron skillet into the oven and let the tofu bake for 5-10 minutes until toasted and brown.
To assemble the soup, add the veggies, noodle and tofu to the broth. Mix well and then ladle into bowls. Top with garnishes and slurp to your hearts desire.
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order. Get your copy at any of the links below.
Barnes & Noble