Thai Coconut Soup with Tofu (Recipe #143)

This recipe for Thai coconut soup with tofu in the Vegan for Everybody cookbook highlights one ingredient that I have never worked with before and that is lemon grass. This soup was easy to put together and took about 30 minutes to make. I liked this soup and I am glad that I made it!

This coconut soup called for shiitake mushrooms (I used cremini), lemon grass, ginger, and garlic to be sauteed in a hot pan with oil until they became fragrant (about 30 seconds). I, then, stirred in red curry paste until that became fragrant. I followed that with some vegetable broth, fish sauce, and sugar. I let that simmer for 20 minutes before I added in the coconut milk, diced tofu, snow peas, and lime juice. The recipe recommended serving the soup with fresh cilantro, lime wedges, and salt and pepper to taste.

This soup had a lot of flavor. The lemon grass has a strong flavor and that really shined through. I liked the flavor of the lemon grass, but Jacob said it was just a bit too strong. I would be very interested in trying someone else’s version of this recipe to know just how much flavor there should be. I did think the flavor was well balanced with the other ingredients.

Taste: 8/10

Level of difficulty: 1/5

Notes for next time: I liked this soup and I am glad I tried it! It was fun using a new ingredient!