Modified a Minimalist Baker recipe | Serves: 4 bowls | Time: ~45 min.
1 tbsp coconut oil
1/2 medium yellow onion, thinly sliced)
1 tsp ginger
1 serrano pepper, minced
1½ cups thinly sliced shiitake #mushrooms
4 cloves garlic. minced
3 tbsp green curry paste
1/2 cup lemongrass cinched in a cheesecloth
6 cups veggie broth
1/2 cup light coconut milk
1/4 cup lime juice
1 large #tomato, diced
2-3 tbsp coconut aminos
1-2 tbsp coconut sugar
Heat a large pot over medium heat. Once hot, add oil.
Add onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned.
Add ginger, chili peppers, shiitake mushrooms, garlic, and curry paste and stir. Sauté for 4-5 minutes, stirring occasionally.
Add vegetable broth, coconut milk, twined up lemongrass, diced tomatoes, coconut aminos, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.
Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed. Serve.