Spicy Lemongrass Tofu Soup: Bold, Creamy, and Comforting

A fragrant coconut broth infused with lemongrass, ginger, chilies, and lime—this tofu soup is pure plant-based bliss

Introduction: A Bowl of Southeast Asian Comfort

If you’re craving something cozy, vibrant, and packed with flavor, this Spicy Lemongrass Tofu Soup is your answer. Inspired by Southeast Asian flavors, it’s a plant-based twist on classic Thai soups—creamy from coconut milk, bright from lime juice, and deeply aromatic thanks to lemongrass, ginger, and chilies.

This soup is perfect for chilly nights, quick weeknight dinners, or when you want something nourishing and exciting. It’s naturally vegan, gluten-free, and loaded with veggies and protein-rich tofu. Best of all? It comes together in just 30 minutes.

Ingredients Breakdown

Let’s take a closer look at what makes this soup so irresistible:

Aromatics:

• Vegetable oil (1 tbsp)
  For sautéing and building flavor.
• Onion (1, finely chopped)
  Adds sweetness and depth.
• Garlic (2 cloves, minced)
  Boosts aroma and savory flavor.
• Ginger (1-inch piece, minced)
  Adds warmth and zing.
• Lemongrass (1 stalk, smashed)
  Infuses the broth with citrusy fragrance.
• Thai bird’s eye chilies (1–2, sliced)
  Adds heat and bold flavor—adjust to taste.

Tip: Remove lemongrass before serving for a smoother texture.

Broth Base:

• Coconut milk (1 can, 14 oz)
  Creamy and rich—balances the spice.
• Vegetable broth (4 cups)
  Forms the soup’s base—choose low-sodium for control.
• Soy sauce (1 tbsp)
  Adds umami and saltiness.
• Lime juice (from 3 limes)
  Brightens and balances the richness.

Optional: Add a splash of rice vinegar or fish sauce (if not vegan) for depth.

Vegetables:

• Bok choy (1 cup, chopped)
  Adds crunch and nutrition.
• Red bell pepper (1, sliced)
  Sweet and colorful—balances the spice.

Optional: Add mushrooms, carrots, or baby corn for variety.

Protein & Garnish:

• Firm tofu (1 lb, cubed)
  Absorbs flavor and adds satisfying texture.
• Fresh basil (for garnish)
  Adds herbal brightness and a pop of color.
• Salt and black pepper (to taste)
  Final seasoning to balance flavors.

Tip: Use Thai basil for an authentic twist.

Equipment Needed

• Large soup pot
• Cutting board and knife
• Measuring cups and spoons
• Ladle
• Spoon or spatula

Optional: Use a mortar and pestle to smash lemongrass and chilies.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a large pot over medium heat:

• Heat 1 tbsp vegetable oil.
• Add onion, garlic, ginger, and smashed lemongrass.

Sauté for 3 minutes, until fragrant and softened.

Tip: Stir frequently to avoid burning the garlic

Step 2: Add Liquids and Simmer

Pour in:

• 1 can coconut milk
• 4 cups vegetable broth
• 1 tbsp soy sauce
• Juice of 3 limes

Stir well and bring to a gentle simmer.

Let simmer for 10 minutes to meld flavors.

Optional: Add chilies now for infused heat, or later for a fresh kick.

Step 3: Cook the Vegetables

Add:

• 1 cup chopped bok choy
• 1 sliced red bell pepper

Simmer for 5 minutes, until vegetables are tender but vibrant.

Tip: Keep veggies slightly crisp for texture contrast

Step 4: Add Tofu

Gently add cubed tofu to the pot.

Simmer for 5 more minutes, allowing tofu to absorb the broth.

Optional: Pan-fry tofu beforehand for a firmer texture.

Step 5: Season and Serve

Taste and adjust:

• Salt and black pepper, as needed

Remove lemongrass stalk.

Ladle soup into bowls and garnish with fresh basil.

Serve hot.

Yields:

• 4 servings

Presentation Tip: Top with sliced chilies, lime wedges, and a drizzle of chili oil.

Serving Suggestions

Perfect for:

• Cozy dinners
• Light lunches
• Vegan entertaining
• Immune-boosting meals

Pair with:

• Jasmine rice
• Spring rolls
• Thai cucumber salad
• Coconut sticky rice

Tip: Serve with chopsticks and soup spoons for a full experience.

Variations to Try

Want to make it your own? Try these delicious twists:

Mushroom Lemongrass Soup

Add shiitake or oyster mushrooms for umami depth.

Thai Veggie Soup

Add carrots, zucchini, and baby corn.

Garlic Chili Boost

Add chili garlic paste or sambal oelek for extra heat.

Noodle Bowl

Add rice noodles or glass noodles for a heartier meal.

Protein Swap

Use tempeh, chickpeas, or edamame instead of tofu.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare broth and aromatics up to 2 days in advance.
• Refrigerate: Store leftovers in airtight container for up to 4 days.
• Freeze: Freeze broth (without tofu or fresh herbs) for up to 2 months.

Tip: Add fresh basil and lime juice just before serving for best flavor.

Nutrition Notes (Per Serving, ~1 of 4)

• Calories: ~280
• Protein: ~12g
• Carbohydrates: ~18g
• Fat: ~18g
• Sugar: ~5g
• Sodium: ~500mg
• Fiber: ~3g

This soup is:

• Vegan and gluten-free
• Rich in antioxidants
• Comforting and spicy
• Perfectly portioned
• Great for meal prep

Final Thoughts

This Spicy Lemongrass Tofu Soup is more than just a meal—it’s a sensory experience that warms you from the inside out. Whether you’re cooking for loved ones or nourishing yourself, it’s a bowl full of flavor, comfort, and vibrant energy.