loveandlemons4.9
Red Curry Lemongrass Soup
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.
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●chef's knife
- ●pot
- ●bowl
- ●stove
📝 Preparation Steps
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
tamari, more to taste2 tablespoons
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.
coconut oil1 tablespoonmedium onion, diced1
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.
tamari, more to taste2 tablespoons
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