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
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