25-Minute Thai Lemongrass Soup
A fragrant and nourishing Thai soup with tender tofu, cherry tomatoes, and shiitake mushrooms simmered in a lemongrass-ginger broth. Quick, light, and packed with plant-based protein, fiber, and vibrant flavors, it’s a perfect everyday meal that’s both satisfying and wholesome.
Equipment
- Medium saucepan (1)
- Medium skillet – 1
- Knife (1)
- Cutting board (1)
- Measuring spoons (1 set)
- Measuring Cups (1 set)
Ingredients
- 2 lemongrass stalks 4–6 inches each
- 1 tablespoon vegetable oil divided
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 4 cups vegetable broth
- 1 teaspoon sambal oelek adjust to taste
- 2 cups shiitake mushrooms stems removed and sliced
- 1 cup cherry tomatoes halved
- 7 ounces extra-firm tofu drained and pressed for 15 minutes
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
- Soy sauce or tamari to taste
Instructions
- Prepare the Lemongrass Stalks: Start by carefully preparing your lemongrass. Remove any tough outer layers from the stalks. Using the flat side of a large knife or the back of a spoon, firmly bruise each stalk until it softens and releases its fragrant oils.This helps the flavors infuse into the soup. Cut each stalk into roughly 4 sections and set aside.
- Heat the Aromatic Oil: In a medium-sized saucepan, add 2 teaspoons of vegetable oil and place it over medium heat. Allow the oil to warm slightly—just until it shimmers but doesn’t smoke. This step ensures the garlic and ginger release their full aroma without burning.
- Sauté Garlic and Ginger: Add the minced garlic and freshly grated ginger to the warmed oil. Stir frequently and cook for about 1 minute, just until fragrant. You want the garlic to become aromatic without browning, as overcooked garlic can taste bitter. This forms the flavorful base of your soup.
- Add the Broth and Seasonings: Pour in 4 cups of vegetable broth carefully. Stir in 1 teaspoon of sambal oelek, adjusting to your preferred spice level. This chili paste adds a gentle heat that complements the lemongrass and ginger perfectly. Mix well so the spice is evenly distributed in the broth.
- Add Vegetables and Lemongrass: Gently add the sliced shiitake mushrooms and halved cherry tomatoes to the saucepan. Then, place the prepared lemongrass pieces into the broth. Stir lightly to combine all ingredients. The mushrooms will absorb the aromatic broth while the tomatoes provide a natural sweetness.
- Simmer the Broth: Bring the mixture to a gentle simmer over medium heat. Allow it to cook uncovered for 12–15 minutes. During this time, the lemongrass will infuse its bright citrusy notes, and the mushrooms will become tender. Keep an eye on the soup and stir occasionally to prevent sticking or scorching.
- Prepare the Tofu: While the broth is simmering, prepare the tofu. Cut the pressed tofu into roughly ½-inch cubes. This size allows the tofu to brown evenly and absorb some of the soup’s flavor later.
- Pan-Fry the Tofu: Heat the remaining 1 teaspoon of vegetable oil in a medium skillet over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Cook for about 5 minutes on one side, until lightly golden brown, then gently flip each piece and cook another 5 minutes. You want a crisp, golden exterior while keeping the inside soft and creamy.
- Combine Tofu and Soup: Once the tofu is golden, carefully add it to the simmering soup. Stir gently to incorporate the tofu evenly throughout the broth without breaking it.
- Add Fresh Herbs and Lime: Add the chopped fresh cilantro and 1 tablespoon of lime juice to the soup. Stir to mix the fresh, bright flavors into the broth. These ingredients enhance the aroma and provide a lively, tangy contrast to the richness of the tofu.
- Season to Taste: Taste the soup and add soy sauce or tamari as needed. Start with a small amount and gradually increase until the desired savory balance is achieved. The soy sauce deepens the flavor without overpowering the delicate lemongrass and ginger.
- Remove Lemongrass and Serve: Before serving, carefully remove and discard the lemongrass pieces. They have done their job of infusing flavor and are too fibrous to eat. Ladle the soup into bowls, ensuring each serving has a mix of tofu, mushrooms, and tomatoes. Serve immediately for the freshest flavor and enjoy a warm, satisfying, aromatic Thai soup experience.
Notes
- Pressing tofu before cooking removes excess water, helping it brown evenly and absorb flavors better.
- Bruising the lemongrass releases its essential oils, giving the broth a fragrant, citrusy aroma.
- Adjust sambal oelek to taste; start with less if you prefer mild heat.
- For extra depth, simmer the broth for a few minutes longer after adding mushrooms.
- This soup is naturally gluten-free when using tamari instead of soy sauce.
- Cherry tomatoes add sweetness; feel free to substitute grape tomatoes if needed.
