1 tablespoon coconut oil
1 small onion thinly sliced
1 large carrot sliced
2 cloves garlic minced
3 tablespoons Thai red curry paste
1 tablespoon grated ginger root
250g sliced white mushrooms
1 bunch bok choy chopped
6 cups vegetable broth
1 400ml can coconut milk
2 tablespoons soy sauce coconut aminos or tamari
1 450g package firm tofu, pressed and cut into 1-inch cubes
Salt to taste
2-3 teaspoons brown or coconut sugar optional
Sliced green onions cilantro & basil leaves, and lime wedges for serving

Melt the coconut oil in a large pot over medium heat. Add the onions and carrots; cook for 3 minutes, or until they’re just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.
Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.
Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes to the pot and cook for 5 minutes more.
Remove the pot from heat and season with salt to taste and add sugar, if using. Ladle into bowls and garnish as desired.

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