Red Curry Lemongrass Soup

As we bid farewell to the soup season, here's a warm and spicy creation to savor before diving into summer recipes. This Red Curry Lemongrass Soup is a fusion of Thai-inspired flavors, featuring ginger, lemongrass, and the kick of red curry. The broth, simmered to perfection, cradles a medley of shiitake mushrooms, tomatoes, and crisp bok choy, creating a truly soul-soothing experience. Whether enjoyed in its brothy form or with a creamy twist by adding coconut milk, this soup adapts to your mood. Serve it with jasmine rice, baked tofu, or even vermicelli noodles for a delightful meal.

Ingredients:

• 1 stalk lemongrass, outer part removed
• 5 cups vegetable broth
• 1 2-inch piece of fresh ginger, cut into chunks
• 2 tablespoons tamari
• 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
• ½ - 1 tablespoon red curry paste
• 1 medium tomato, diced
• 5 to 6 cups chopped baby bok choy
• Sea salt
• Cooked jasmine rice, for serving
• Optional: 1 cup full-fat coconut milk
• Optional: Baked tofu or cooked protein of your choice