This vibrant and aromatic Red Curry Lemongrass Soup is a comforting and flavorful dish perfect for chilly days. The combination of red curry paste, coconut milk, lemongrass, and ginger creates a rich and fragrant broth, while tofu and vegetables add texture and nutrition. It's easy to make and sure to impress!
Ingredients: 1 tbsp red curry paste. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 stalks lemongrass, bruised and chopped. 1 inch piece of ginger, grated. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 cup sliced mushrooms. 1 block 14 oz firm tofu, cubed. 2 tbsp soy sauce. 2 tbsp lime juice. 1 tbsp maple syrup. Salt and pepper to taste. Fresh cilantro and lime wedges for garnish.
Instructions: In a large pot, heat the red curry paste over medium heat for 1 minute. Add the vegetable broth, coconut milk, lemongrass, ginger, and garlic to the pot. Bring to a simmer and cook for 10 minutes. Add the red bell pepper, mushrooms, tofu, soy sauce, lime juice, and maple syrup. Simmer for an additional 10 minutes, or until vegetables are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Prep Time: 15 minutes
Cook Time: 20 minutes
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