What You Need
- 5 to 6 cups vegetable stock
- 1 to 2 stalks lemongrass (can substitute 1/2 tablespoon lemon zest)
- 3 whole makrut lime leaves (can substitute 1 teaspoon lime zest)
- 1 to 2 red chilies, sliced (optional)
- 4 cloves garlic, minced
- 1 thumb-size piece galangal (can substitute ginger)
- 1 cup fresh mushrooms such as shiitakem, sliced
- 2 cups baby bok choy (can substitute spinach)
- 1 cup cherry tomatoes
- 1 can coconut milk
- 1 teaspoon brown sugar
- 1 to 2 tablespoons red curry paste, to taste
- 3 to 4 tablespoons soy sauce (can also use tamari sauce or coconut aminos)
- 1 tablespoon freshly squeezed lime juice
- 1 to 2 cups soft tofu, cubed
Garnish:
- 1/2 cup fresh basil, roughly chopped
- 1/3 cup fresh cilantro leaves, roughly chopped
How The Alchemy Happens
Pour the stock into a soup pot.
Add the red curry paste, lemongrass or lemon zest, lime leaves or lime zest, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
Add the bok choy and cherry tomatoes. Gently simmer for 1 minute.
Reduce the heat to low and add the coconut milk, sugar, soy sauce, and lime juice.
Add the tofu and gently stir. Allow to come back to a simmer then remove from heat.
Taste and adjust as needed. Garnish with basil and cilantro leaves. Serve and enjoy.
~ Nalini Goordial, Kitchen Wizardry
Download a printable version of this recipe here
