Creamy Zucchini Lemongrass Soup with Tofu
Ingredients
- 2 Zucchini
- 500ml vegetable broth
- 2 red onions
- 400ml coconut milk
- 1 lime
- 1 lemongrass
- Salt and pepper
- Olive oil
- Handful of basil
- Pinch of chili
- Half a smoked tofu
- Splash of soy sauce
Preparation
Chop the zucchini into rough pieces.
Chop the onions into small pieces.
Heat oil in a pot.
Add the chopped onions and sauté until translucent.
Add the chopped zucchini and fry for about five minutes.
Roughly chop the lemongrass and squeeze it with a knife to release the juices.
Deglaze the pot with vegetable broth and cook for about twenty minutes over low heat.
Puree the cooked vegetables and broth together.
Shake the can of coconut milk.
Add most of the coconut milk to the soup (reserve a splash for decoration).
Add the lemongrass, lime juice, and a splash of soy sauce.
Season with salt, pepper, and a pinch of chili.
Cook the soup for about five more minutes.
Remove the lemongrass pieces.
Chop the basil leaves.
Chop the smoked tofu into cubes and fry in oil.
Serve the soup with tofu cubes on top, drizzle the reserved coconut milk, and sprinkle chopped basil for garnish.
