Cooked - Lemongrass-coconut Soup With Oyster Mushrooms

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemongrass-coconut Soup With Oyster Mushrooms

4.0

14 ounces extra-firm tofu, cut into ½-inch pieces and patted dry

¼ cup fish sauce, divided, plus extra for seasoning

4 cups chicken or vegetable broth

2 (14-ounce) cans coconut milk

2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife

1 (2-inch) piece fresh ginger, sliced ¼ inch thick

6 makrut lime leaves, torn in half

2 tablespoons sugar, plus extra for seasoning

8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces

1 Thai chile, sliced thin, plus extra slices for serving

3 tablespoons lime juice, plus extra for seasoning and wedges for serving

Toss tofu with 1 tablespoon fish sauce.
Bring broth, coconut milk, lemongrass, ginger, lime leaves, sugar, and remaining 3 tablespoons fish sauce to simmer in large saucepan over high heat.
Reduce heat to medium-low and simmer for 15 minutes.
Using slotted spoon, remove solids from pot and discard.
Add tofu, mushrooms, and Thai chile to pot and simmer until tofu is warmed through and mushrooms are just tender, about 5 minutes.
Stir in lime juice.
Season with extra sugar, fish sauce, and lime juice to taste.
Serve, passing extra sliced Thai chiles and lime wedges separately.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 20 weeks ago

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