Now this is certainly a warm and spicy soup for the soul which is perfect for winter. We’re big fans of the blog Love and Lemons authored by Austin based husband and wife Jeanie and Jack who often complete their delectable recipes with a squeeze of lemon (hence the name). Their recipes are mostly vegetarian (although they aren’t entirely themselves) and their cookbook ‘The Love and Lemons’ was released at the end of March.
A recipe that caught our attention was their gluten free, vegan option; The Red Curry Lemongrass Soup. Not only is this recipe perfect for those chilly evenings, it’s super rich in all the nutrients intended to ward off any cold or flu. Inspired by something similar to a Thai Tom Yum Soup (a broth style hot and sour soup). In this version, the broth is simmered with ginger, lemongrass and spiced with red curry. The hearty filler is thanks to tomatoes, shiitake mushrooms, and lots of crunchy bok choy.
It’s suggested that this soup is best served with baked tofu and jasmine rice, (although we prefer to use brown rice). Or if you’re feeling super experimental maybe give some slurpy vermicelli noodles a go… Enjoy!
- 1 stalk lemongrass, outer part removed
- 5 cups vegetable broth*
- 1 two-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
- steamed brown 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 flavour. Slice it in half and chop it into one-inch pieces.
- In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, 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 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.