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 lemongrass (cut into chunks)
- 8 ounces shiitake mushrooms
- 2 cans coconut milk
- 1 block firm tofu (pressed and cut into pieces)
- 3 tablespoons lime juice
Instructions
- In a large pot over medium heat, melt coconut oil. Add ginger and garlic; sauté for 2 minutes. Stir in red curry paste; cook for another minute.
- Pour in vegetable broth, maple syrup, lemongrass chunks, and soy sauce. Bring to a boil; reduce to a simmer for 10 minutes.
- Add mushrooms, coconut milk, and tofu; bring back to a simmer for an additional 3 minutes.
- Remove from heat; stir in lime juice and discard lemongrass stalks before serving.
- Serve topped with chopped green onion and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg