Lemongrass is such a unique and gorgeous flavor, but it can be an intimidating ingredient. I recently discovered finely chopped lemongrass in frozen paste form in my local Asian market, which has been a game changer. Just toss a spoonful of it into the soup and you’re done!
- 1 pint of cherry tomatoes
- 2 cups small broccoli florets
- 1 cup shiitake mushrooms
- 1 block 16 oz medium or firm tofu
- 1 14-oz can light coconut milk
- 1 Tbsp fresh ginger minced or grated
- 1.5 Tbsp lemongrass paste
- 1.5 tsp red curry paste
- 1 lime juiced
- 1 tsp soy sauce or tamari for gf
- 3 cups vegetable broth
- Chopped cilantro to garnish
- In a medium sized pot, add the broth, lemongrass, ginger, and curry paste. Bring to a boil, and reduce to a simmer. Simmer about 10 minutes, until the flavors are well steeped into the broth.
- Add the coconut milk, soy sauce, and lime, and continue to heat (do not boil, these ingredients are delicate).
- Remove from heat, and add the rest of the ingredients, either to the entire pot or to individual bowls of broth. The ingredients do not need to be cooked.
- Garnish and serve
- To weigh this soup, make the broth first and divide the broth into 4 servings. One bowl of broth contains 1 fat serving (about 4 oz light coconut milk). Place the bowl of broth on your scale and add the tofu and veggies directly to your bowl, so you can accurately count it. You want the veggies and the tofu to be warm, but they don’t need to be cooked.