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Asiatische Zitronengras-Ingwer-Suppe mit Pak Choi neben einem Glas Riesling, der ideale Wein aus Australien von Cellardoor24.

Lemongrass and ginger soup with pak choi and tofu

This Asian-inspired soup combines the healing power of ginger with the exotic freshness of lemongrass and crisp pak choi. The gently fried tofu serves as an ideal source of protein and perfectly absorbs the spicy flavors of the coconut broth. Paired with a premium Riesling from Eden Valley by Cellardoor24, this light dish captivates with its aromatic complexity and elegance. A quick and healthy recipe for anyone who longs for a touch of exoticism in their home cooking without compromising on flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Asian
Servings 2 people
Calories 320 kcal

Equipment

  • 1 Wok oder großer Topf
  • 1 Messer
  • 1 Schneidebrett
  • 1 Reibe

Ingredients
  

  • 800 ml vegetable broth
  • 200 ml coconut milk
  • 2 Sticks of lemongrass
  • 30 g fresh ginger
  • 200 g Smoked tofu or plain tofu
  • 2 Pak choi heads
  • 3 kaffir lime leaves
  • 1 Tablespoon soy sauce
  • 1 Teaspoon sesame oil
  • Fresh cilantro
  • 1 red chili pepper optional

Instructions
 

PREPARATION:

  • Peel the ginger and grate it finely.
  • Flatten the lemongrass with the back of a knife until soft.
  • Cut the lemongrass into large pieces.
  • Wash the pak choi thoroughly.
  • Cut the heads in half lengthwise.
  • Cut the tofu into bite-sized cubes.
  • Chop the cilantro coarsely.

COOKING STEPS:

  • Heat the sesame oil in the wok.
  • Fry the tofu cubes in it until crispy all over.
  • Remove the tofu and set it aside.
  • Briefly add ginger and lemongrass to the hot wok.
  • Pour in the vegetable stock and coconut milk.
  • Add the kaffir lime leaves.
  • Simmer the base for 10 minutes over medium heat.
  • Add the pak choi to the soup.
  • Cook the vegetables for about 3 minutes until they are al dente.
  • Season the soup with soy sauce.

SERVE:

  • Remove the coarse pieces of lemongrass.
  • Divide the bok choy between two deep bowls.
  • Pour the hot broth over it.
  • Add the crispy tofu cubes as a topping.
  • Garnish generously with fresh cilantro.
  • Add finely chopped chili rings to taste.
  • Serve with chilled Riesling from Eden Valley.

RECOMMENDED SIDE DISHES:

  • Steamed jasmine rice
  • Pickled sushi ginger
  • Crispy glass noodle crackers

Nutrition

Calories: 320kcalCarbohydrates: 14gProtein: 16gFat: 22g
Keyword Australia, Eden Valley, ginger, lemongrass, Light, Pak Choi, Riesling, Tofu, vegan
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