Lemongrass & Coconut Vietnamese Veggie Soup

Ingredients:

• 2 tablespoons vegetable oil
• 2 stalks lemongrass, trimmed and smashed
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red chili, sliced (optional for heat)
• 4 cups vegetable broth
• 1 can (400ml) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 2 cups mixed mushrooms (e.g., shiitake and oyster), sliced
• 1 cup baby bok choy, chopped
• 1 cup firm tofu, cubed
• 1 cup mung bean sprouts
• Fresh cilantro and Thai basil for garnish
• Lime wedges for serving
• Salt and pepper to taste

Cooking Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the lemongrass, onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent and the mixture is fragrant.
2. Add the red chili (if using) and continue to sauté for another minute.
3. Pour in the vegetable broth and coconut milk. Stir well to combine.
4. Add the soy sauce, lime juice, and sugar. Bring the mixture to a gentle simmer.
5. Add the mushrooms and simmer for 10 minutes until the mushrooms are tender.
6. Stir in the baby bok choy and tofu cubes. Simmer for another 5 minutes.
7. Taste and adjust seasoning with salt and pepper as desired.
8. Remove from heat and discard the lemongrass stalks.
9. Ladle the soup into bowls and top with mung bean sprouts, fresh cilantro, and Thai basil.
10. Serve hot with lime wedges on the side for an extra burst of flavor.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 650mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 30mg | Calcium: 120mg | Iron: 3mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}