• ½ cup quinoa speckled rice

• 1 lime, juiced

• 1 shallot, peeled and minced

• 1 oz ginger, peeled and minced

• 2 garlic cloves, peeled and minced

• 5.5 oz coconut milk

• 4 teaspoon vegetable broth concentrate

• 1 lemongrass stalk, halved crosswise

• 1 Roma tomato, diced

• 8 oz cremini mushrooms, trimmed and sliced

• 10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes

• 1 scallion, thinly sliced

• 2 tablespoon vegetable oil

• Salt and pepper

Cook the Sushi Rice

1. Combine rice, 1 cup water, and a pinch of salt in small saucepan. 

2. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes.

3. Add lime juice and fluff with fork. Cover to keep warm. (4-serving meal: use 2 cups water).

Build the Soup

4. Heat 1 tbsp vegetable oil in small saucepan over medium-high heat. 

5. Add shallot, ginger, and garlic and cook until fragrant, 1 to 2 minutes. 

6. Add coconut milk, broth concentrate, ½ tsp salt, and 1½ cups water. 

7. Bring to a boil, and reduce heat to a simmer. Add lemongrass stalk and tomato, and let simmer.

Crisp the Mushrooms

8. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. 

9. Add mushrooms, tofu, and a pinch of salt and pepper. 

10. Cook until tofu is browned in places, 5 to 8 minutes. 

Serve

11. Remove lemongrass stalk from soup and discard. Divide cooked rice between bowls. Ladle Thai lemongrass soup on top and add crispy mushrooms and tofu. Top with scallion. Soup’s on!