Spicy Lemongrass Soup could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4. This hor d'oeuvre has 245 calories, 7g of protein, and 8g of fat per serving. For $3.13 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have lemongrass, garlic, ginger, and a few other ingredients on hand, you can make it. This recipe from Foodista has 13 fans. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Similar recipes include Spicy Lemongrass Soup, Spicy Lemongrass Crab, and Spicy Mussels with Ginger and Lemongrass.

Chop the lemongrass into 2 inch pieces and then slice down the center, add to the soup pot along with the broth and coconut milk, garlic and ginger. Bring to a boil and them simmer on low for 30 minutes. Once the broth is done simmering you will want to strain it through some cheese cloth. The lemongrass stalks are not edible, I found that out the hard way. Bring the broth back to a simmer and add the tofu, mushrooms, snow peas and the rice noodles. You can add the lime juice at any time. I added some lime juice at the beginning and then some at the end before serving. Simmer until the noodles are soft. Garnish with grated ginger or scallions.