Herbed Broth Hotpot with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, tableside simmering pot of herb-infused broth with firm tofu and crisp vegetables, served bubbling hot for an interactive dining experience. This Cambodian-inspired soup recipe, ready in about 35 minutes, pairs vegetable broth, lemongrass, galangal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Cambodian cuisine 250 cal/serving

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Ingredients

4 cups vegetable broth
2 tablespoons lemongrass
1 tablespoon galangal
2 tablespoons fish sauce
1/2 cup firm tofu
2 cups mixed vegetables
2 tablespoons fresh cilantro
1 tablespoon fresh basil

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Instructions

Step 1: In a pot, combine 4 cups vegetable broth, 2 tablespoons minced lemongrass, 1 tablespoon minced galangal, and 2 tablespoons fish sauce. Bring to a gentle simmer over medium heat, stirring to dissolve any solids.
Step 2: Add 1/2 cup cubed firm tofu and 2 cups mixed vegetables (carrots, mushrooms, cabbage, bean sprouts) to the pot. Simmer for 10 minutes until vegetables are tender but still crisp.
Step 3: Stir in 2 tablespoons chopped cilantro and 1 tablespoon chopped basil. Serve immediately in a heated pot at the table, allowing everyone to customize their portions.