Ingredients
Scale
- 1 tablespoon coconut oil
- 1 inch fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 6 cups vegetable broth
- 1 tablespoon maple syrup
- 1 stalk of lemongrass, cut into 3 chunks
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms, sliced
- 2 15-ounce cans coconut milk
- 1 block firm or extra firm tofu, pressed and cut into bite-sized pieces
- 3 tablespoons lime juice
- Fresh cilantro and green onion for garnish
Instructions
- In a large pot over medium heat, melt coconut oil and sauté grated ginger and minced garlic for 2 minutes. Add red curry paste and cook for another minute.
- Stir in vegetable broth, maple syrup, lemongrass chunks, and soy sauce. Bring to a boil, then lower to a simmer for 10 minutes.
- Add sliced shiitake mushrooms, coconut milk, and pressed tofu; bring back to a simmer for 3 more minutes.
- Remove from heat, stir in lime juice, discard lemongrass stalks, and serve garnished with cilantro and green onion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg