Go Back

Red Curry Lemongrass Soup

Serves 4 -6
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 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)
  • 1/2 - 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
  • 1 cup full-fat coconut milk, optional, for a creamier soup
  • Baked tofu or cooked protein of your choice, optional

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, 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
  • 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.
  • 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.
  • 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.

Notes

*I use the Whole Foods 365 brand vegetable broth.
**Shiitake mushrooms can be expensive, so I often use a mix of shiitakes and cremini mushrooms.