Red Curry Lemongrass Soup

As seen on

Love & Lemons

Rating

(12)

Ingredients

4-6 servings

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

Dinner Gluten-Free Intermediate Winter ...

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Preparation

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Step 1

Using the back of a chef's knife, bash the lemongrass which will help release its flavor. Slice it in half and chop it into 1-inch pieces.

Step 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.

Step 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.

Step 4

Add the reserved broth and simmer for 5 minutes, then add the bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.

Step 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.