Spicy lemongrass soup

Spicy lemongrass soup

Tags

Vegan
Soup

Cook

Ingredients

  • 1 block tofu
  • ¼ cup soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • ⅓ cup water
  • 3 cloves garlic, smashed or finely minced
  • 1 tsp onion powder
  • 1 tsp oil
  • 2 green onions, chopped
  • 1 ½ tbsp red curry paste
  • 1 tbsp finely minced lemongrass
  • 1 L vegetable broth
  • 3 stalks celery, sliced thin on a diagonal
  • 3 bunches glass noodles, soaked in hot water until softened
  • ½ cup snap peas, roughly chopped
  • ½ cup chopped tomatoes
  • Pak choi
  • 2 carrots, peeled and thinly sliced
  • 1 lime, juiced

Steps

  1. Drain and press the tofu.
  2. Combine soy sauce, apple cider vinegar, maple syrup, water, garlic, and onion powder.
  3. Submerged cut tofu in marinade and let sit in the fridge for at least an hour.
  4. Fry tofu in oil until golden on each side. Use some of the marinade while cooking.
  5. Submerge glass noodles in boiling water until softened, then drain.
  6. Preheat a pot over medium heat. Add oil and fry onions until translucent.
  7. Add red curry paste and lemongrass and fry until fragrant.
  8. Add the stock and bring to a boil.
  9. Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch.
  10. Add drained and softened noodles to the pot and cook for another 3-4 minutes under tender.
  11. Add snap peas, pak choi and chopped tomatoes and stir, cooking for another 2-3 minutes.
  12. Remove from heat and serve. Top with tofu, and add lime juice.