Tofu Soup with Lemon Grass

Close your eyes and breathe this in: lemongrass, galangal, kaffir lime, cilantro root. That’s the aromatic foundation of this Thai-inspired soup, and it smells like a Bangkok street stall in the best possible way.

The broth simmers with those aromatics until deeply fragrant, then gets loaded with silky tofu cubes and delicate enoki mushrooms.

A second wave of seasoning brings the heat with mashed fresh chilies, chili sauce, and a bright hit of lime juice that pulls everything into focus.

This is the kind of bowl that clears your sinuses and warms you from the inside out.

Kitchen Tips

• Use milder chilies or reduce the quantity if you want warmth without fire. The heat level is fully in your hands.
• Remove the lemongrass stalks, galangal slices, and kaffir lime leaves before serving. They’re there for flavor, not for chewing.
• Cilantro root adds an earthy depth you can’t get from the leaves alone. If you can’t find it, use the stems as a substitute.
• Garnish generously with chopped scallions and fresh cilantro right before serving for a pop of color and freshness.