4 servings; MFP
2 (4 to 6 inch) lemongrass stalks
1 tablespoon vegetable oil, divided
2 garlic cloves, minced
1 teaspoon freshly grated ginger
4 cups water
10 g Better Than Bouillon Vegetarian, No Chicken Base
1 teaspoon sambal oelek, or to taste
2 cups stemmed and sliced shiitake mushrooms
1 cup cherry tomatoes, halved
7 ounces extra firm tofu, drained and pressed for at least 15 minutes
¼ cup chopped fresh cilanto
1 tablespoon lime juice
1 tsp low sodium Soy sauce
1 g Ajinomoto MSG
Bruise the lemongrass stalks by pressing on them with a large knife, until they flatten a bit. Cut each stalk into 4 sections. Set aside.
Heat 2 teaspoons of oil in medium saucepan over medium heat. Add the garlic and ginger. Sauté for 1 minute. Add the broth, lemongrass, chili paste, shiitakes and cherry tomatoes. Bring everything to a low simmer and allow to cook about 12-15 minutes, until the mushrooms are tender.
While broth simmers, cut the tofu into ½ inch cubes. Coat a medium skillet with remaining 1 teaspoon of oil and place it over medium-high heat. Arrange the tofu cubes in a single layer. Cook about 5 minutes, until lightly browned on bottoms, turn and cook another 5 minutes.
Add the tofu to broth mixture, along with cilantro and lime juice, then give everything a stir. Season with soy sauce to taste. Remove the lemongrass pieces and discard. Ladle the into bowls and serve.
https://www.connoisseurusveg.com/thai-lemongrass-soup/#recipe