lemongrass and coconut curry soup
 
Prep time
Cook time
Total time
 
If you prefer to serve as a non-vegan soup substitute the tofu with raw, deveined shrimp or shredded, pre-cooked chicken. Curry paste is easy to locate in the ethnic section of any grocery store. It is not to be confused with curry powder. Curry paste is often sold in hot or medium spice. Try the medium spice first.
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: vegan, vegetarian or gluten-free optional
Serves: 4-6
Ingredients
  • 2 tablespoons extra virgin olive oil or organic, raw coconut oil
  • 2 tablespoons curry paste
  • 2 (8-inch) stalks fresh lemongrass, cut in half
  • 3-inch, finger thickness fresh ginger, peeled and cut into strips
  • 4 cups low-sodium vegetable broth (gluten-free optional)
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons lime juice
  • 1½ tablespoons soy sauce (gluten-free optional)
  • 8 ounces exotic mushroom blend or shiitake mushrooms, thinly sliced
  • 7 ounces extra organic tofu, cut into small cubes
  • Lime wedges, garnish
  • Chopped cilantro, garnish
Instructions
  1. Gently simmer the curry paste with the olive oil for 1 minute.
  2. Add the lemongrass, ginger and broth and bring to boil. Reduce heat to low simmer, cover and cook for 25 - 35 minutes.
  3. Remove the lemongrass and ginger from the broth and discard. Stir in the coconut milk, lime juice, soy sauce, mushrooms and tofu. Bring heat back to a gently rolling simmer, cover and cook for 20 minutes.
  4. Serve with lime wedges and cilantro garnish.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/lemongrass-coconut-curry-soup/