Servings:
Ingredients
- 1 tbsp coconut oil
- 1 quart vegetable broth low sodium
- 1 quart water
- 2 stalks fresh lemongrass scored and smashed
- 1 inch fresh ginger peeled and cut into coins
- 6 tbsp vegan fish sauce recipe here or substitute soy sauce
- 2 limes juice and zest
- 1 tbsp turbinado sugar
- 2 tbsp red curry paste I like Thai Kitchen's red curry paste
- 1 can full fat coconut milk 14 oz
- 1 shallot sliced very thin
- 1 bunch broccolini washed and trimmed
- 1 roma tomato sliced into small wedges
- 1 thai red chile sliced thin as garnish
- 1 bunch fresh cilantro torn leaves as garnish
Instructions
- Wash, dry and slice the shiitake mushrooms.
- Heat the coconut oil in a large stockpot. When shimmering, add the shiitake mushrooms, stirring frequently, until the mushrooms are soft and just lightly browned. Set aside.
- In the same stockpot, add the vegetable broth and water. Bring to a boil and add the lemongrass and fresh ginger. Bring to a boil and simmer for 20 minutes.
- After simmering, add the vegan fish sauce, lime zest, sugar, red curry paste and coconut milk.
- Add the lime juice one lime at a time and taste. Heat until warmed.
- Add the mushrooms, shallot, broccolini and roma tomatoes. Heat until the broccolini becomes bright green.
- Garnish with thai red chilies, sliced thin and fresh cilantro.
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