Vegan Spicy Lemongrass Soup

• Vegan

• Produce

  • 3 cups Baby spinach
  • 3 stalks Celery
  • 3 cloves Garlic
  • 2 Green onions
  • 1 tbsp Lemongrass
  • 1 Lime
  • 1 tsp Onion powder
  • 1/2 cup Snap peas
  • 1/2 cup Tomatoes

• Refrigerated

  • 1 pressed and cut into thick 2 inch thick slabs 1 block tofu

• Canned Goods

  • 1 1/2 tbsp Thai red curry paste
  • 1 liter Vegetable broth

• Condiments

  • 1/4 cup Tamari

• Pasta & Grains

  • 3 bunches Mung bean noodles

• Baking & Spices

  • 1 tbsp Coconut sugar

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 4 tsp Vegetable oil

• Liquids

  • 1/3 cup Water

Found on thevietvegan.com

Description

Ingredients

• 1 block tofu, pressed and cut into 1/2 inch thick slabs
• 1/4 cup tamari
• 2 tbsp apple cider vinegar
• 1 tbsp coconut sugar (or maple syrup)
• 1/3 cup water
• 3 cloves garlic, smashed or finely minced
• 1 tsp onion powder
• 1 tsp oil
• 1 tbsp oil (I used grapeseed)
• 2 green onions, white parts chopped diagonally into 1-inch pieces, greens finely chopped
• 1.5 tbsp (or 4 tsp) Thai red curry paste
• 1 tbsp finely minced lemongrass (I used frozen, but fresh works too)
• 1 L vegetable broth (I used 1 L water + ~1 tbsp mushroom broth powder)
• 3 stalks celery, sliced thin on a diagonal
• 3 bunches mung bean noodles (glass noodles), soaked in hot water until softened
• 1/2 cup snap peas, roughly chopped
• 1/2 cup chopped tomatoes
• 3 cups baby spinach (or greens of your choice, like bok choy, yu choy or mustard greens)
• 1 lime, juiced

Directions

• Combine tamari, apple cider vinegar, coconut sugar or maple syrup, water, garlic, and onion powder.
• Submerged cut tofu in marinade and let sit in the fridge for at least an hour.
• To cook, fry up tofu in oil until golden on each side. Use some of the marinade while cooking to add extra flavour.
• Soften glass noodles in hot water until softened, then drain.
• Preheat a pot over medium heat. Add oil and fry onions until translucent.
• Add red curry paste and lemongrass and fry until fragrant. You may need to add a little water/broth to help the paste dissolve. Add the rest of the broth (or water + mushroom powder) and bring water a boil.
• Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch.
• Add drained and softened noodles to the pot and cook for another 3-4 minutes under tender.
• Add snap peas and chopped tomatoes and stir, cooking for another 2-3 minutes.
• Stir in baby spinach until just wilted.
• Remove from heat and serve with half of a juiced lime in each bowl. Top with fried marinated tofu, and enjoy!