Thai lemongrass soup

For 2 people


Ingredients :

– 200 gr of firm tofu

– 3 tbsp tamari sauce (gluten-free soy sauce)

– 2 tbsp maple syrup

– 2 tsp of toasted sesame oil

– 100 gr black rice

– 2 carrots

– 4 button mushrooms

– 1 bunch of white onions

– 4 cloves of garlic

– 2cm of fresh ginger

– 400 ml Ecomil Cuisine Thai

– 1 stick of fresh lemongrass

– Thai basil

– 1 lime

– Peanuts


Realization :

  1. In a large volume of water, cook the black rice. Drain and cut the tofu into cubes.
  2. In a bowl, mix the tamari, sesame oil and maple syrup. Add the tofu, mix and marinate for 15 minutes.
  3. Peel the carrots and mushrooms and cut them into slices.
  4. Then wash the onions and garlic cloves and chop them.
  5. Peel the ginger and grate it finely.
  6. Cross-cut the rounded end of the lemongrass to release all the aromas.
  7. Heat sesame oil in a saucepan. Once hot, fry the carrots for about ten minutes.
  8. Add the mushrooms, garlic, 2/3 of the onions, ginger and fry for 3 minutes.
  9. Add Ecomil Thai Cuisine and the lemongrass stick. Brown the whole thing for about fifteen minutes. At 5 minutes from the end add 2 leaves of Thai basil.
  10. In a hot frying pan, pour the contents of the bowl with the tofu and fry it for about 8 minutes, stirring regularly so that all sides of the tofu turn golden.
  11. Drain the rice.
  12. Just before serving, remove the lemongrass stick, place the soup in two bowls, accompanied by black rice and tofu.
  13. Sprinkle with the rest of the white onions, peanuts, lime juice and Thai basil.


Thanks to Amélie for her recipe.


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