Spicy Lemongrass Tofu Coconut Broth

1

Heat the vegetable oil in a large pot over medium heat.

2

Add the lemongrass, grated ginger, minced garlic, and sliced red chili. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.

3

Pour in the vegetable stock and coconut milk. Stir well to combine and bring the mixture to a gentle simmer.

4

Reduce the heat to low and let the broth simmer for 10 minutes to infuse the flavors.

5

Add the cubed tofu and baby bok choy to the pot. Simmer for another 3-5 minutes until the greens are tender and the tofu is heated through.

6

Stir in the soy sauce and fresh lime juice. Taste and adjust seasoning if necessary.

7

Remove the hard lemongrass stalks before serving.

8

Ladle the soup into bowls and garnish generously with fresh cilantro.

Ingredients