Source: Love and Lemons
- 1 stalk lemongrass, outer part removed
- 5 cups vegetable broth*
- 1 2-inch piece of fresh ginger, cut into chunks
- 2 tablespoons tamari, more to taste
- 2 tablespoons cane sugar
- juice and zest of 2 limes (about ⅓ cup juice)
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 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)
- Sea salt
- 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.
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