Name: Vegetarian Thai Broth with Lemongrass
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai-inspired
Ingredients: 1 tablespoon coconut oil; 1 small yellow onion, thinly sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 stalks lemongrass, trimmed, bruised, and cut into 3-inch pieces; 6 cups vegetable broth; 2 tablespoons low-sodium soy sauce; 1 teaspoon brown sugar; 2 medium carrots, peeled and sliced; 8 ounces cremini mushrooms, sliced; 1 cup cherry tomatoes, halved; 14 ounces firm tofu, drained and cut into cubes; 2 cups baby spinach; 2 tablespoons fresh lime juice; 1/4 cup fresh cilantro, roughly chopped; 2 green onions, thinly sliced

Description

A light yet comforting vegetarian Thai-inspired broth with lemongrass, tofu, mushrooms, carrots, cherry tomatoes, spinach, and fresh herbs. It is fragrant, cozy, and full of bright citrusy flavor.

Ingredients

Scale

1 tablespoon coconut oil
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 stalks lemongrass, trimmed, bruised, and cut into 3-inch pieces
6 cups vegetable broth
2 tablespoons low-sodium soy sauce
1 teaspoon brown sugar
2 medium carrots, peeled and sliced
8 ounces cremini mushrooms, sliced
1 cup cherry tomatoes, halved
14 ounces firm tofu, drained and cut into cubes
2 cups baby spinach
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, roughly chopped
2 green onions, thinly sliced

Instructions

Heat a large soup pot over medium heat for about 1 minute.
Add the coconut oil, then stir in the sliced onion, minced garlic, and grated ginger. Cook for 3 to 4 minutes until softened and fragrant.
Add the bruised lemongrass, vegetable broth, low-sodium soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
Add the sliced carrots, cremini mushrooms, cherry tomatoes, and cubed firm tofu. Stir carefully.
Simmer for 15 to 18 minutes, until the carrots are tender and the mushrooms are soft. Remove the lemongrass pieces.
Stir in the baby spinach and fresh lime juice. Cook for 1 to 2 minutes, until the spinach wilts.
Ladle into bowls and top with fresh cilantro and green onions before serving.

Notes

Bruise the lemongrass well before adding it to release more flavor.
Add the lime juice at the end to keep the broth bright and fresh.
Keep the soup at a gentle simmer so the tofu stays intact.
This broth pairs well with cooked rice noodles or steamed jasmine rice.

Nutrition

Serving Size: 1 bowl
Calories: 245
Sugar: 8g
Sodium: 780mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 17g
Cholesterol: 0mg

Keywords: vegetarian Thai broth, lemongrass soup, tofu soup, mushroom broth, easy vegetarian soup, Thai-inspired soup