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Vegan Spicy Lemongrass Soup

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2
Calories: 101kcal
Author: Lisa Le

Ingredients

For the Marinated Tofu

  • 1 block tofu pressed and cut into 1/2 inch thick slabs
  • 1/4 cup tamari
  • 2 tbsp apple cider vinegar
  • 1 tbsp coconut sugar or maple syrup
  • 1/3 cup water
  • 3 cloves garlic smashed or finely minced
  • 1 tsp onion powder
  • 1 tsp oil

For the soup:

  • 1 tbsp oil I used grapeseed
  • 2 green onions white parts chopped diagonally into 1-inch pieces, greens finely chopped
  • 1.5 tbsp or 4 tsp Thai red curry paste
  • 1 tbsp finely minced lemongrass I used frozen, but fresh works too
  • 1 L vegetable broth I used 1 L water + ~1 tbsp mushroom broth powder
  • 3 stalks celery sliced thin on a diagonal
  • 3 bunches mung bean noodles glass noodles, soaked in hot water until softened
  • 1/2 cup snap peas roughly chopped
  • 1/2 cup chopped tomatoes
  • 3 cups baby spinach or greens of your choice, like bok choy, yu choy or mustard greens
  • 1 lime juiced

Instructions

For the marinated tofu:

  • Combine tamari, apple cider vinegar, coconut sugar or maple syrup, water, garlic, and onion powder.
  • Submerged cut tofu in marinade and let sit in the fridge for at least an hour.
  • To cook, fry up tofu in oil until golden on each side. Use some of the marinade while cooking to add extra flavour.

To make the soup:

  • Soften glass noodles in hot water until softened, then drain.
  • Preheat a pot over medium heat. Add oil and fry onions until translucent.
  • Add red curry paste and lemongrass and fry until fragrant. You may need to add a little water/broth to help the paste dissolve. Add the rest of the broth (or water + mushroom powder) and bring water a boil.
  • Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch.
  • Add drained and softened noodles to the pot and cook for another 3-4 minutes under tender.
  • Add snap peas and chopped tomatoes and stir, cooking for another 2-3 minutes.
  • Stir in baby spinach until just wilted.
  • Remove from heat and serve with half of a juiced lime in each bowl. Top with fried marinated tofu, and enjoy!

Nutrition

Calories: 101kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g