Ingredients
4
4 servings
- •2 stalks lemongrass
- •2 thai red chili peppers, sliced
- •3 cloves garlic, minced
- •1 tablespoon galangal, minced
- •1 tablespoon refined coconut oil
- •5 cups vegetable broth
- •1 large tomato, diced
- •5 lime leaves
- •1 cup coconut milk
- •2 tablespoons soy sauce
- •7 oz extra firm tofu, cubed
- •6 oz cremini mushroom, sliced
- •¼ cup lime juice
- •1 tablespoon agave
- •salt, to taste
- •fresh cilantro leaf, for garnish
Instructions
- Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
- Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
- Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
- Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
- Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
- Add the lime juice and agave and stir to combine. Season with salt to taste.
- Garnish with cilantro and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 1235
- Carbohydrate: 76g
- Fat: 95g
- Fiber: 2g
- Protein: 8g
- Sugar: 24g
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