Red curry lemongrass soup

 

Red Curry Lemongrass Soup  from loveandlemons.com

 

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This warming, versatile soup is inspired by some of my favorite Thai flavors - ginger & lemongrass. Mix in coconut milk for a creamier version, or add baked tofu to make it a meal.

I diced the ginger instead of using chunks, and after straining the soup, put the ginger/ zest back in - essential to making it taste Thai and delicious.  Served it over brown rice, and added tofu (cubed and microwaved for ~ 3-4 minutes with tamari and onion powder).  We loved it! 

Author: Jeanine Donofrio

Recipe type: Soup

Serves: 4-6

Ingredients

• 1 stalk lemongrass, outer part removed
• 5 cups vegetable broth*
• 1 2-inch piece of fresh ginger, cut into chunks (I diced it, and kept it in the final soup)
• 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) - used mixture shiitake and cremini
• 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 - used ~ 1/2 can lite coconut; would taste first then decide if needed.
• Optional: baked tofu or cooked protein of your choice - microwaved  tofu with tamari and onion powder, then added it to the soup - perfect for a full meal)

Instructions

1. Using the back of a chef's knife, bash the lemongrass which will help release it's flavor. Slice it in half and chop it into 1-inch pieces.
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
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.
4. Add the reserved broth and simmer for 5 minutes, then add the and bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.
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.