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Lemongrass Ginger Soup with Tofu and Earthaholic Black Rice

Updated: Nov 9, 2022


Winter is coming !!


And the mother in me is worried again, about how to keep my kid warm and healthy this winter.

Sounds like your problem too?

How about giving a twist to your mundane soup? Sounds interesting, then this recipe is just for you.


Recipe - Lemongrass Ginger Soup with Tofu and Earthaholic Black Rice


Cuisine - New Zealand

Course – Starter

Active Time – 45 minutes

Total Time - 60 minutes

Servings – 4

 

Ingredients

  • 1 cup Earthaholic Black Rice

  • ¼ cup soy sauce

  • 1 teaspoon sesame oil

  • 2 teaspoon coconut oil

  • 300 gm Tofu

  • 1 bunch Coriander

  • 3 spring onion

  • 2 carrots

  • 1 onion

  • 4 garlic cloves

  • 3 cm ginger

  • 1 cup lemongrass stock

  • 3 cups vegetable stock

  • 400ml coconut milk

  • Zest of 1 lemon

  • Salt and pepper to taste


Let’s Get Started

  1. Finely cut the carrots, onion, garlic, and spring onion, grate the ginger, and keep them aside

  2. Cut the tofu into cubes

  3. Cook the Earthaholic Black Rice with a handful of coriander and keep it aside

  4. Mix the soy sauce and sesame oil in a small bowl, add the cubed tofu to the soy sauce-sesame oil mix and toss to coat evenly

  5. In a large saucepan, heat 1 teaspoon of the coconut oil over medium heat.

  6. Add the tofu to the pan and sauté till all the sides turn brown (for about 15 minutes).

  7. Remove the tofu from the pan and set aside.

  8. Heat the remaining coconut oil in the same pan over medium heat add the chopped onion and carrots and cook until soft and fragrant.

  9. Add the garlic, ginger, lemongrass stock, and half of the spring onions. Cook for 3-4 minutes till you get a strong aroma now add the coconut milk and vegetable stock and bring to a boil.

  10. Once it starts boiling reduce the flame and cook for 15-20 minutes on low flame.

  11. Remove the pan from the heat add lemon zest, and add salt and pepper to your taste.

  12. Place a serving of rice in each bowl, pour the soup and top the soup with tofu garnish with the remaining spring onion and coriander.

 

Tips

  1. How to make lemongrass stock- Heat 5 cups of water, add 2 lemongrass stalks, and peppercorns boil for 20-25 minutes strain, and use.

  2. You can use water instead of vegetable stock and Paneer instead of Tofu.

 

Super excited to know how you like it. Give this recipe a shot and share your feedback with us on Facebook and Instagram and get chance to win Discount Coupons on all Earthaholic Products

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