4 cups shiitake mushrooms, de-stemmed and sliced** (see note)
½ – 1 tablespoon red curry paste, more to taste
1 medium tomato, diced
5 to 6 cups chopped bok choy (2 medium bunches)
cooked jasmine rice, for serving
optional: 1 cup coconut milk, light or full fat
optional: baked tofu or protein of your choice
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.
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
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.
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.
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.
*I use the Whole Foods 365 brand vegetable broth.
**Shiitake mushrooms can be expensive, so I often use a mix of shiitakes and cremini mushrooms.