Vegetable Soup with Sriracha, Lemongrass, and Tofu

By kathryns

Ingredients

• 1 TB olive oil
• 4 c thinly sliced onions
• 3 garlic cloves, sliced
• 4 c vegetable broth
• 1 4-inch piece lemongrass,* cut from bottom of stalk and smashed with back of knife
• 1 TB sriracha sauce**
• 5-ounce package baby spinach
• 1 c of 1/2-inch cubes firm tofu
• 3 TB fresh lime juice
• 1 TB chopped fresh cilantro

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from bonappetit.com

Preparation

Step 1

Heat oil in heavy large pot over medium-low heat. Add onions and garlic; sprinkle with salt. Sauté until tender, stirring often, about 15 minutes. Add broth, lemongrass, and sriracha. Increase heat: cover and bring to boil. Remove from heat; let stand 15 minutes. Uncover; discard lemongrass.

Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts and soup and tofu are heated through, stirring occasionally, about 3 minutes. Season to taste with salt.