How To make Tofu Soup with Lemon Grass
1 lb Tofu
2 c Straw mushrooms
A SEASONINGS:
3 sl Galanga or dried/powdered
equivalent 2 ea Cilantro roots, chopped
3 ea Lemon grass stalks, cut into
:
3" lengths 4 ea Kaffir lime leaves
2 1/2 tb Soy sauce
B SEASONINGS:
5 ea Guinea peppers, mashed
1 1/2 tb Chili sauce, see recipe
2 tb Lime juice
1/2 ts Sugar, optional
GARNISH:
2 ea Green onions, chopped
2 tb Cilantro leaves, chopped
Cut tofu into 1/2" cubes. Cut mushrooms in half. Put 6 c cold water in a large pot & bring to a rapid boil. Add the A SEASONINGS, reduce heat to medium low & simmer for 15 minutes. Remove any solid pieces of galanga, cilantro, lemon grass or kaffir that there are. Add the tofu & mushrooms & simmer another 3 minutes. Mix in the B SEASONINGS & heat through. Place soup in a tureen & garnish. To make the soup less hot use milder chilies.
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Lemongrass Tofu ????
Tofu-king delicious to not share! ????
Tofu is one of my absolute favorite vegan/vegetarian protein option. It can be used in soooo many different ways & it absorbs flavors SO WELL. ????
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Recipe: Tofu noodle soup with coconut milk | FOOBY
Not a vegan? Great, be sure to keep reading. This delicious tofu noodle soup is an all-inclusive trip to East Asia. FarEastern spices meet fresh flavour nuances, drawing heat from a generous dose of chilli. This is distilled culture and will turn even non-vegans into repeat offenders.
Spicy Coconut Noodle Soup with Mushrooms and Crispy Tofu | Vegan and Delicious
In this video I cook up a delicious noodle soup in a spicy coconut broth with mushrooms, broccoli and crispy tofu. I am sure you will all love this and I hope you enjoy the video!
Full recipe here:
Malin x
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Tofu Tom Kha- A Vegetarian Thai Coconut Milk Soup
A vegetarian version of the popular Thai Tom Kha Soup, a creamy and aromatic coconut milk soup with tofu and mushrooms.
Recipe , Instructions, and Option to Print:
Ingredients:
4 Cups Water or Vegetable Broth
1 Stalk Lemongrass Cut into 1 inch pieces and pounded with back of knife to release aroma.
6 Makrut Lime Leaves Rolled together and pounded with back of knife to release aroma.
1 Galangal Root 4-5 sliced disc
Thai birds eye chili's I just added one here for the soup stock, but added chili oil to my individual serving.
1 block Firm or Extra Firm Tofu Drained and Cubed
3.5 ounce Straw mushrooms Rinsed
4 ounce Baby Bella Mushrooms Rinsed and sliced
1 Bell Pepper Sliced
1 tablespoon Fish Sauce or salt for vegan option. If you used vegetable broth, there might be enough seasoning, taste first.
13.5 ounce Coconut Milk (canned) Full Fat
2 Limes I prefer to squeeze half a lime into each individual bowl before serving.
Chopped Cilantro and Sliced Green Onions For Garnish
Chili Oil For spice and color. Can be added to each individual bowl before serving.
*More Videos*
Tom Kha with Chicken-
Tom Yum Goong-
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Dried Lime Leaves-
Fish Sauce-
Coconut Milk-
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[Relaxing Cooking] Sweet and Sour Soup & Lemongrass Tofu | Vegan Recipe | Vietnamese food
#Vegan #Tofu #Lemongrass #VietnameseFood
❤ Sweet & Sour soup + Lemongrass Tofu ❤
A simple and quick vegan dinner. You can complete it for about 30 minutes. In Vietnam, we usually eat vegetarian food twice a month, on the first and the 15th date (lunar calendar). That's a very good way to balance your intake of nutrients and also clean your body. Hope you like my recipes. See you next videos!
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❤ Canh chua chay + Đậu chiên sả ớt ❤
Lâu lâu ăn chay một lần cũng ngon miệng đúng không mọi người. Đậu hũ chiên sả và canh chua chay nấu theo cách đơn giản và nhanh nhất!
Hy vọng mọi người làm thử và thấy ngon miệng nha!
❤Ingredients:
Sweet and Sour soup
- Pineapple: 1/2 cup
- Tomatoes: 2 medium size
- Spring sprouts: 2 cup
- Banana blossom: 2 cup
- Culantro
- Rice paddy herb
- Asia basil
- Tamarind: Optional
- Chili
Lemongrass Tofu
- 1 package medium firm tofu
- 2 lemongrass (about 3 tbsp)
- 2 hot chili (depend on you)
- seasoning powder and salt
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© Bản quyền thuộc về RICE & FISH SAUCE / Relaxing Cooking
© Do not Reup
THAI LEMONGRASS SOUP
THAI LEMONGRASS SOUP
with Crispy Mushrooms & Teriyaki Tofu. Nourish and warm your body while allowing the heat to cleanse your sinuses. Ready in 30 minutes. Recipe makes 2-3 servings.
Ingredients:
1 lime
1 shallot
1oz fresh ginger
2 garlic cloves
1 lemongrass stalk
6oz cremini mushrooms
7oz teriyaki tofu
1 roma tomato
1 scallion
1/2 cup rice
5.5oz coconut milk
1 1/2 cups water
1 bouillon cube (we used a vegetable stock concentrate)
A few thai chilis
olive oil
salt & pepper
Directions:
Prepare the vegetables.
Cook the rice.
Build the soup. Heat a saucepan over medium high heat with oil. Add minced shallot, minced ginger, minced garlic, and a pinch of salt. Cook until fragrant 1-2 minutes. Add coconut milk, bouillon cube, and 1 1/2 cups water. Bring to boil, then reduce heat to simmer. Add halved lemongrass and diced tomato and let simmer.
Crisp the mushrooms. Heat a skillet over medium-high heat with oil. Add the sliced mushrooms, cubed tofu, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in placed and crispy, 5 to 8 minutes.
Serve. Remove the lemongrass from the soup. Serve soup over rice. Add crispy mushrooms and tofu. Sprinkle with scallions and top with thai chilis for heat to your liking. Enjoy!