Coconut and Lemongrass Soup Recipe by Chef Sarah Pliner
Prep Time:
Cook Time:
1 hour
Servings:
4 to 6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, sliced (about 2 cups)
  • 2 medium shallots, thinly sliced (about ¼ cup)
  • 6 cloves garlic, peeled and thinly slice
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • One 2-inch piece ginger root, peeled and thinly sliced
  • 2 stalks lemongrass, thinly sliced
  • 2 bay leaves
  • 1 sweet red chile, such as Fresno 
  • 1 medium tomato, cored and diced
  • 2 cups water
  • 2 cups coconut milk
  • 4 sprigs basil
  • 4 sprigs cilantro, plus more for garnish
  • Salt
  • 14 ounces firm tofu, cut into 1-inch pieces
Directions
  1. In a medium stockpot set over medium heat, combine the olive oil, onions, shallots, garlic, carrots, and celery and cook until soft, about 10 minutes. Stir in the ginger, lemongrass, bay leaves and chile and cook for 5 minutes, until fragrant. Whisk in the tomato and water and bring to a boil. Turn the heat down to a simmer and cook for 30 minutes longer, stirring occasionally.
  2. Stir in the coconut milk and bring the soup back to a simmer. Stir in the basil, cilantro and lemon balm (if using), remove the pan from the heat and set aside for 10 minutes. Strain the soup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Season with salt and rewarm over low heat. Spoon the tofu in each bowl and ladle the soup over top. Garnish with cilantro sprigs and serve hot.