This soup also happens to be extremely healthy, completely vegetarian, and cheap to put together. It's another one to add to the ever growing "remind me to make this next time I have a cold" list. But there's no need to wait to get sick.
And a cheater's note: you can buy crushed lemongrass in a tube in the produce section. If you opt to go that route instead of buying fresh, use about two inches.
Vegetable Soup with Thai Flavors
adapted from Bon Appetit
1 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
2 garlic cloves, thinly sliced
pinch of salt
4 cups low sodium vegetable broth
1 four-inch piece lemongrass, smashed with back of knife
1 tablespoon Sriracha sauce (Asian chili sauce)
1 five-oz. package baby spinach
1 cup 1/2-inch cubes extra firm tofu
juice of 2 limes
2 tablespoons chopped fresh cilantro
1. Heat oil in a heavy soup pot over medium-low heat. Add onion and garlic, and season with a pinch of salt. Saute until tender, stirring often, about 15 minutes.
2. Add broth, lemongrass, and Sriracha. Increase heat; cover and bring to a boil. Turn off the heat and let stand for about 15 minutes. Uncover, remove the lemongrass and discard.
3. Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts, and tofu is heated through, stirring occasionally. Serve.