This recipe is common with Thai flavors and has to use a lot of ingredients in this red curry lemongrass
soup.
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
Steps:
1. 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.
2. In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, and lime zest,
and simmer for about 15 minutes. Strain the broth over a medium bowl, discard the lemongrass
and ginger pieces, and set the broth aside
3. Return the pot to the stove and heat the coconut oil over medium heat. Add the onion and cook
until translucent and soft, about 5 minutes. Stir in the mushrooms and a small pinch of salt. Stir
and cook until the mushrooms are soft, about 15 minutes. Stir in the curry paste until well
incorporated, then stir in the tomatoes.
4. Add the reserved broth and simmer for 5 minutes, then add the and bok choy. Simmer until the
bok choy is tender but still vibrant green, 5 to 7 minutes.
5. Taste and adjust seasonings, adding more tamari or lime juice if desired. If you would like more
spice, add more red curry. If it’s too tangy, salty and/or spicy, add the coconut milk. Serve with
rice and baked tofu, if using.
