Coconut Lemongrass Soup with Crispy Tofu and Gingered Snow Peas

Ingredients

• •1 tablespoon sesame oil
• •1 block (14 oz) firm tofu, pressed and cubed
• •1 cup snow peas, trimmed
• •1 tablespoon fresh ginger, minced
• •2 cans (13.5 oz each) coconut milk
• •2 cups vegetable broth
• •3 stalks lemongrass, finely chopped or bruised
• •3 tablespoons red curry paste
• •2 tablespoons soy sauce
• •2 teaspoons brown sugar
• •1 lime (juice and zest)
• •1/4 cup fresh cilantro leaves, roughly chopped
• •1/2 cup bean sprouts (optional, for garnish)
• •1 red chili, sliced (optional, for garnish)

Instructions

1. 1

   Heat the sesame oil in a large skillet over medium heat. Add the cubed tofu and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.

2. 2

   In the same skillet, add the snow peas and sauté for 2-3 minutes until tender but still crisp. Stir in the minced ginger and cook for an additional minute. Remove from heat and set aside.

3. 3

   In a large pot, combine the coconut milk, vegetable broth, and lemongrass. Bring to a gentle simmer over medium heat, stirring occasionally, to infuse the flavors.

4. 4

   Stir in the red curry paste, soy sauce, and brown sugar. Simmer for 5-7 minutes, allowing the flavors to meld.

5. 5

   Add the cooked tofu and sautéed snow peas to the soup. Simmer for an additional 3-5 minutes to heat through.

6. 6

   Remove the pot from heat and stir in the lime juice and zest. Taste and adjust seasoning if needed.

7. 7

   Serve the soup hot, garnished with fresh cilantro leaves, bean sprouts, and sliced red chili if desired. Pair with rice noodles or jasmine rice for a heartier meal.