Ingredients
- 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, trimmed and cut into 3 chunks
- 1/4 cup soy sauce
- 8 ounces shiitake mushrooms
- 2 (15-ounce) cans of coconut milk
- 1 block 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 the coconut oil.
- Add ginger and garlic, and cook for 2 minutes until fragrant.
- Stir in the red curry paste and cook for 1 more minute.
- Add vegetable broth, maple syrup, lemongrass, and soy sauce. Bring to a boil, then reduce to a simmer. Cook for 10 minutes.
- Add mushrooms, coconut milk, and tofu. Return to a simmer and cook for 3 more minutes.
- Remove from heat, stir in lime juice, and discard the lemongrass stalks.
- Serve hot, topped with fresh cilantro and green onion.
Notes
- Use full-fat coconut milk for a creamier soup.
- Pressing tofu helps absorb more flavor and improves texture.
- You can substitute other mushrooms if shiitake is unavailable.
- Adjust curry paste to taste depending on desired spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
