INGREDIENTS

2 tablespoons extra-virgin olive oil

2 medium yellow onions, sliced (about 2 cups)

2 medium shallots, thinly sliced (about ¼ cup)

6 cloves garlic, peeled and thinly slice

2 medium carrots, chopped

2 ribs celery, chopped

One 2-inch piece ginger root, peeled and thinly sliced

2 stalks lemongrass, thinly sliced

2 bay leaves

1 sweet red chile, such as Fresno

1 medium tomato, cored and diced

2 cups water

2 cups coconut milk

4 sprigs basil

4 sprigs cilantro, plus more for garnish

4 sprigs fresh lemon balm (optional)

Salt

14 ounces firm tofu, cut into 1-inch pieces