Ingredients:

5 dried kaffir lime leaves* (or fresh, if available)

2 (4 inch) stalks lemongrass

2 tbsp coconut oil (or high-heat oil of choice), divided

1 medium shallot, finely chopped

2 garlic cloves, minced

1 tbsp grated fresh galangal

3 tbsp finely chopped fresh cilantro

3 cups vegetable broth

1 (14 ounce or 400 ml) can full-fat coconut milk

1 1/2 cups fresh baby corn, cut into 2-inch pieces

1 cup sliced shiitake mushroom caps

7 ounces extra firm tofu, drained, pressed, and cut into 1-inch cubes

3 cups fresh broccoli florets (about 1 small crown)

2 tbsp lime juice

1 tsp sambal oelek

Salt to taste

Fresh cilantro, basil and/or scallions, for serving

Instructions:

Soak dried kaffir lime leaves for 20 min while you prep the other ingredients, then chop them finely.

Cut a slit down the length of each lemongrass, then peel away the outer layers. Finely chop the inner core.

Coat the bottom of a large pot with a tablespoon of coconut oil and place it over medium heat.

When the oil is hot, add the shallot and cook it until soft and translucent, about 5 minutes.

Add the garlic, galangal, and cilantro. Cook everything for about a minute, until very fragrant.

Stir in the broth, coconut milk, baby corn, mushrooms, lemongrass and kaffir lime leaves.

Raise the heat and bring the liquid to a boil.

Lower the heat and allow the soup to simmer for about 15 minutes, until the veggies are tender.

While the soup simmers, cook the tofu over medium heat.

When the oil is hot, add the tofu in an even layer.

Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides.

Remove the tofu from the skillet and transfer it to a plate.

Once the soup has simmered for about 15 minutes, stir in the broccoli.

Simmer the soup for about 5 minutes more, until the broccoli is tender and bright green.

Remove the soup from heat and stir in the tofu, lime juice, and sambal oelek. Season it with salt to taste.

Ladle the soup into bowls and top it with fresh cilantro, basil and/or scallions. Serve.

Time

Total : 55 minutes

Prep : 25 minutes

Cook : 30 minutes

Resting time : 0 minutes

Servings : 8 servings