Coconut Lemongrass Vegetable Ecstasy Soup Recipes

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VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK

This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.

Provided by Uncle Jeffy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h13m

Yield 6

Number Of Ingredients 15



Vegetable Tofu Soup with Lemongrass and Coconut Milk image

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
  • Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
  • Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g

5 tablespoons vegetable oil, divided
1 large onion, chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 tablespoons curry powder
3 cups vegetable stock
1 (14 ounce) can coconut milk
1 large yam, cut into chunks
2 large carrots, cut into chunks
2 ribs celery, chopped
½ cup red lentils
¼ cup minced lemongrass
2 tablespoons white sugar
salt to taste
1 (12 ounce) package medium-firm tofu, cubed and patted dry

THAI COCONUT LIME-LEMONGRASS SOUP W/TOFU

Make and share this Thai Coconut Lime-Lemongrass Soup W/Tofu recipe from Food.com.

Provided by bamedeo

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15



Thai Coconut Lime-Lemongrass Soup W/Tofu image

Steps:

  • Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
  • Cook for one minute while stirring.
  • Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
  • Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
  • Stir in lime juice and coconut syrup.
  • Garnish with cilantro and slice of lime.
  • Salt to taste.

Nutrition Facts : Calories 63.6, Fat 3, SaturatedFat 0.5, Sodium 359.1, Carbohydrate 7.3, Fiber 0.8, Sugar 3.1, Protein 3.4

1 tablespoon olive oil
2 tablespoons gingerroot, fresh grated
1 stalk lemongrass, chopped (substitute 2 Tbsp Lemon Zest if lemongrass unavailable)
1 tablespoon Thai curry paste
4 cups vegetable broth
3 tablespoons Worcestershire sauce
2 tablespoons Splenda brown sugar blend
8 ounces fresh mushrooms, sliced
2 tablespoons fresh lime juice
1 teaspoon sea salt, use to taste
1/4 cup cilantro, chopped, use for garnish
1/2 cup sugar-free coconut syrup, Davinci
8 ounces extra firm tofu, cut into cubes
4 cups so delicious original sugar-free coconut milk
1 lime, for garnish, sliced

CREAMY BANANA, LEMONGRASS AND COCONUT SOUP

From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.

Provided by COOKGIRl

Categories     Coconut

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16



Creamy Banana, Lemongrass and Coconut Soup image

Steps:

  • NOTE: Soup can be prepared one day ahead then reheated.
  • In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
  • Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
  • Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
  • Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
  • Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 431.2, Fat 36, SaturatedFat 21.4, Sodium 71.9, Carbohydrate 28.9, Fiber 3.2, Sugar 13.8, Protein 4.2

1/4 cup olive oil
1 cup very ripe bananas or 1 cup very ripe plantain, sliced
1 cup yellow onion, chopped
1 cup leek, white and pale green parts, chopped
1 cup chopped celery
3/4 cup carrot, chopped
2 garlic cloves, minced
1 tablespoon lemongrass, puree
1/2 teaspoon hot chili paste (sambal oelek is suggested)
1 teaspoon cumin powder
1 cup fresh orange juice
3 1/2 cups fresh vegetable stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup fresh cilantro, chopped
salt
pepper

COCONUT LEMONGRASS VEGETABLE ECSTASY SOUP

Seriously, this Thai-style soup inspires your consumers to vocal joy. I made it a group of family members. Although my unadventurous dad's palate could do without, the remainder (none vegan) LOVED it and moaned happily, reminiscing about the restaurants where they'd had similar soups. Have also made for non-vegan friends, to rave reviews. You are, more than likely, going to need to go to an Asian market for the lemongrass, veggie fish sauce, curry and tamarind pastes. If you've never been, just take your time getting acquainted with the store, and ask for help if you can't find these things. While you're there, you might as well get the basil (Asian-style is different & more potent than Italian-style), coconut milk, soy sauce, ginger and dry shitakes: you'll have more choices and likely better prices than your standard grocer. And get some Sriracha hot sauce too. (Plastic bottle, bright orange sauce, green top.)

Provided by Lindsaybean

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 20



Coconut Lemongrass Vegetable Ecstasy Soup image

Steps:

  • Heat coconut oil over medium heat-do not let it smoke-and add carrots, bell pepper, celery and onion. Saute until crisp-tender.
  • Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste.
  • Bring to a boil, stirring frequently.
  • Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don't like the veggie-to-broth ration, add more broth.
  • Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.

Nutrition Facts : Calories 761.4, Fat 26.5, SaturatedFat 24.6, Sodium 1181, Carbohydrate 128.1, Fiber 8.9, Sugar 90.9, Protein 9.9

3 carrots (sliced or julienned)
1 bell pepper, sliced into strips
3 stalks celery, sliced
1 onion, chopped
5 cups vegetable broth (or water + boullion)
1 head broccoli, chopped
2 -3 stalks lemongrass, bruised with meat tenderizer
4 potatoes, diced (no peeling necessary)
1 cup dried shiitake mushrooms or 3 cups fresh shiitake mushrooms, in strips
1 (16 ounce) can chickpeas (non-tofu protein) (optional)
1 tablespoon fresh ginger, grated
3 tablespoons vegetarian fish sauce (pad Thai sauce works)
1 teaspoon Thai curry paste
2 tablespoons soy sauce
1/4 cup tamarind paste
2 (16 ounce) cans coconut milk (don't mess with low-fat)
1/2 cup fresh basil, chopped
2 limes, juice of
2 teaspoons lime zest
1 cup vegetarian chicken pieces (optional) or 1 cup tofu, chunks (optional)

LEMONGRASS SOUP (VEGETARIAN TOM YUM)

I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.

Provided by zaar junkie

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13



Lemongrass Soup (Vegetarian Tom Yum) image

Steps:

  • Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
  • Remove lemongrass and ginger.
  • Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
  • Serve immediately or store in the refrigerator for better flavor.

10 -12 cups water
1 tablespoon better than bullion vegetable stock base
4 stalks lemongrass, smashed
2 inches ginger, sliced
12 cremini mushrooms, sliced
8 ounces firm tofu, cubed
2 tablespoons minced garlic
2 tablespoons sun luck chili-garlic sauce
1 tablespoon vegetarian oyster sauce
1 -2 dash sriracha hot chili sauce
3 -4 tablespoons coconut milk
lime juice
fresh ground black pepper

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