Description
A comforting and aromatic coconut curry featuring vibrant flavors and tofu, perfect for any meal.
Ingredients
Scale
- 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, cut into 3 long chunks
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms
- 2 15-ounce cans of coconut milk
- 1 block of firm or extra firm tofu, pressed and cut into bite-sized pieces
- 3 tablespoons lime juice
- Cilantro and green onion for serving
Instructions
- Sauté ginger and garlic in coconut oil over medium heat until fragrant.
- Add red curry paste, then stir in vegetable broth, maple syrup, lemongrass, and soy sauce. Bring to a boil and simmer for 10 minutes.
- Incorporate shiitake mushrooms, coconut milk, and tofu cubes; simmer gently for 3 more minutes.
- Stir in lime juice before removing from heat; discard lemongrass stalks.
- Ladle into bowls and garnish with cilantro and green onions.
Notes
- For a spicier dish, add more red curry paste or sliced chilies.
- Can substitute tofu with chickpeas for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg