Red Curry Lemongrass Soup | Recipe Cart | Recipe Cart

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