Red Curry Lemongrass Soup
This warming, versatile soup is inspired by some of my
favorite Thai flavors - ginger & lemongrass. Mix in coconut milk for a
creamier version, or add baked tofu to make it a meal.
Ingredients
1 stalk lemongrass, outer part removed
5 cups vegetable broth*
1 2-inch piece of fresh ginger, cut into chunks
2 tablespoons tamari, more to taste
2 tablespoons cane sugar
Juice and zest of 2 limes (about ⅓ cup juice)
1 tablespoon coconut oil
1 medium onion, diced
4 cups shiitake mushrooms, de-stemmed and sliced** (see
note)
½ - 1 tablespoon red curry paste, more to taste
1 medium tomato, diced
5 to 6 cups chopped baby bok choy (2 medium bunches)
Sea salt
Cooked jasmine rice, for serving
Optional: 1 cup full-fat coconut milk, for a creamier soup
Optional: baked tofu or cooked protein of your choice
Instructions
Using the back of a chef's knife, bash the lemongrass which
will help release it's flavor. Slice it in half and chop it into 1-inch pieces.
In a large pot, combine the broth, lemongrass,
