Red Curry Lemongrass Soup | Recipe Cart
4.9 Export 14 ingredients for grocery delivery Step 1 Using the back of a chef's knife, bash the lemongrass which will help release it's flavor.
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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
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