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 (remove the brown outer leaves and cut into 3 long chunks)
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms
- 2 15-ounce cans of coconut milk
- 1 block of firm or extra firm tofu (pressed and cut into bite-sized pieces)
- 3 tablespoons lime juice
- Cilantro and green onion for serving
Instructions
- In a large pot over medium heat, melt coconut oil. Add grated ginger and minced garlic; sauté for 2 minutes until fragrant.
- Stir in red curry paste and cook for another minute.
- Add vegetable broth, maple syrup, lemongrass, and soy sauce. Bring to a boil, then reduce to a simmer for 10 minutes.
- Incorporate shiitake mushrooms, coconut milk, and diced tofu; simmer for an additional 3 minutes.
- Remove from heat, stir in lime juice, discard lemongrass stalks, and serve garnished with fresh cilantro and green onion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg