Vegan Creamy Lemongrass Mushroom and Tofu Soup

This Asian-inspired recipe is balanced in heat, acid, salt and fat, featuring flavors like lemongrass, lime, red pepper flakes, soy sauce and lite coconut milk. Using silken or medium tofu provides vegan protein for satiety while offering a melty contrast to the chew of the mushrooms and bok choy.

Many cream of mushroom soup bases are loaded with saturated fat, which can contribute to high cholesterol and heart disease over time if consumed consistently in high amounts. Instead, this recipe cuts down on that by using lite coconut milk and forming a roux to thicken the soup.

(Visited 162 times, 1 visits today)

Ingredients

  • 1 pound mushrooms (white, portobello or other)
  • 2 Tbsp. olive oil, divided
  • 1 shallot or small onion, diced
  • 3 garlic cloves, minced
  • ¼ cup flour
  • 2 cups vegetable broth
  • 1 13.5-ounce can lite coconut milk
  • ½ tsp. red pepper flakes
  • 1 Tbsp. grated ginger or ginger paste
  • 1 Tbsp. lemongrass paste
  • 1 head bok choy, base and leaves removed (or spinach, if you can’t find bok choy)
  • 1 cup silken or medium tofu, cubed
  • Juice from 1 lime or 3 Tbsp. lime juice
  • 1 Tbsp. soy sauce
  • Salt and pepper to taste, if necessary
  • Garnish — 2 green onion stalks, chopped

Creamy Lemongrass Mushroom and Tofu Soup

Vegan Creamy Lemongrass Mushroom and Tofu Soup

Instructions
1. Thoroughly rinse the mushrooms to remove any debris and dirt, then dry. Slice into thin slices.

2. In a large saucepan, heat 1 Tbsp. olive oil over medium-low heat. Add shallots and/or onions and cook until golden and fragrant, about 2-3 minutes. 
Increase the temperature to medium and add the mushrooms. Sauté for 3-5 minutes, stirring occasionally.

3. Push the mushrooms to the side, add flour and the second tablespoon of olive oil. Stir constantly for 30-45 seconds to allow the mushroom juices, oil and flour to form a smooth paste called a roux. 

4. Add vegetable broth, coconut milk, red pepper flakes, ginger and lemongrass and allow to simmer uncovered for 10-15 minutes. Add boy choy leaves and tofu, and simmer another 10 minutes. 

5. When finished simmering, stir in lime juice and soy sauce. Add fresh ground black pepper and additional salt, if needed. Serve in a bowl and garnish with chopped green onion.

Print the Recipe

Save to Pinterest
LEAVE A COMMENT

 Comments

Leave a Reply

Your email address will not be published.