Y’all, this new year’s been bringin’ us nothin’ but grey skies and rain. Well, bless your heart, London!
Ain’t nothin’ like a good downpour to set off a hankerin’ for hot, hearty soup. Seems like I’ve had a different bowl of comfort simmerin’ on the stove every day of the week.
I reckon I’m quite enjoyin’ tappin’ into my ‘inner cozy’, and gettin’ creative with all sorts of recipes inspired by worldwide cuisines.
Been experiencin’ everything from thick and creamy potato soup, to a robust veggie broth. Believe me when I say I’ve tried it all in these past couple weeks.
Keep your eyes peeled for some of my favorites poppin’ up on the blog this month. Now if you ain’t much for soup, don’t you fret none!
I’ll be sharin’ plenty of tasty non-soup recipes too!
But let’s cut to the chase now, here’s one soup that’s really tickled my fancy: Spicy Lemongrass Infused Ginger Coconut Soup, topped off with crispy tofu – It’s finger lickin’ good!
This here soup is as warm and fillin’ as they come. The broth alone is packed full with flavor that’ll make your taste buds dance, and the chili’ll heat you up from inside out.
And wouldn’t ya know it? My two favorite herbs are coriander and lemongrass – both found in this here delicious bowlful.
In case you decide to whip up this recipe at home, be sure to tag your photo #myvibrantkitchen so’s I can see all y’all’s beautiful recreations.
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Spicy Lemongrass Infused Ginger Coconut Soup With Crispy Tofu Recipe
Preparation Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Serves:
3-4 people
Ingredients:
- 1 package firm or extra firm tofu (400g)
- 1 long red pepper
- 3 slices red cabbage
- 1 red onion
- 3 large flat mushrooms
- 2-4 small hot chilli peppers, seeds removed
- 1 pak choi
- 3 lemongrass stalks
- 2 cm fresh ginger, grated
- 5 garlic cloves
- 3 stock cubes (32g each)
- 1 tsp apple cider vinegar
- 2 limes
- 4 Tbsp vegetable oil
- 2 Tbsp soy sauce
- 1 package noodles of choice
- 1 can coconut milk (400ml)
Instructions:
- Cut the tofu into cubes and start frying it in 1 Tbsp oil in a pan. The tofu will take about 10-15 minutes to become golden-brown and crispy. Add the soy sauce about half way through. Keep tossing and turning the cubes every couple of minutes to prevent them from burning.
- Wash and slice all the vegetables and fry the red pepper, the cabbage and the onion in 3 Tbsp oil in a big sauce pan.
- Finely chop the garlic, you can use a food processor or blender and peel and then grate the ginger. Add both to the big sauce pan and stir. I like to keep a ginger root in the freezer, frozen ginger is much easier to grate.
- Once the vegetables start to soften, add the sliced mushrooms and boil a kettle full of water.
- Once the water is boiling add 5 cups of water to the sauce pan. Now add the stock cubes, the lemongrass stalks, the chilly slices and the pak choi and stir again. I like my soup very spicy. If you’re not that into it, start with 1 chilli pepper, let it simmer and release its flavour, taste and add more if you like.
- Cook the noodles according to the instructions on the package.
- Add the apple cider vinegar, the juice of 2 limes and the coconut milk, stir and wait for it to boil again. Taste the soup and adjust flavour with more stock or lime if necessary.
- Serve the soup with the noodles and top off with the crispy tofu cubes. Enjoy!
If you’ve found delight in cooking up my recipes, there are a few other delicious vegan options you might want to try.
For instance, take a crack at making my Vegan Pesto Pizza With Green Winter Vegetables recipe. It’s an irresistible blend of homemade pesto and hearty winter veggies on a golden-brown crust.
If you’re more in the mood for soup, I suggest my Vegan Purple Cream Of Mushroom Soup With Wild Black Rice recipe. This intricate mixture of mushrooms and black rice creates a bold flavor profile that will warm your soul.
Perhaps you fancy something French? In this case, give my Vegan Tarte Flambée (Aka Flammkuchen) recipe a go; it guarantees alluring Alsace flavors with every bite.
Lastly, for pasta lovers out there – I haven’t left you hanging! You can turn to my Vegan Winter Vegetable Pasta With Pumpkin Seed Pesto recipe, which merges the comforting familiarity of pasta with the vibrant freshness of winter vegetables and pumpkin seed pesto.
