Check your produce section for lemon grass paste, ginger paste and garlic paste. Actually, get all of the herb pastes while you are at it – they make cooking a breeze!  We keep the less frequently used pastes in the freezer, defrosting 5 minutes before using.

Servings: 4

Difficulty level: moderate

Ingredients:

For soup:

• 1 tablespoon extra-virgin olive oil
• 1 stalk lemon grass bottom portion only chopped and minced (2T.)
• 2 tablespoons minced fresh ginger
• 1/2 small yellow onion, chopped
• 1 tablespoon Thai red curry paste
• 2 cloves garlic, minced
• 6 cups vegetable stock
• 8 oz white mushrooms, quartered
• 3 tablespoons fish sauce
• 1 tablespoon sugar, or coconut sugar
• 2 (14 oz.) cans full-fat coconut milk
• 14 oz extra-firm tofu (optional)
• ½ cup snow peas, cut into ½ inch pieces
• 3-4 tablespoons lime juice

For serving:

• 1/2 cup fresh chopped cilantro
• 4 green onions, green parts sliced
• Lime wedges

Instructions:

1. In a large pot, heat olive oil over medium high heat. Add onion, lemon grass and ginger and sauté until fragrant, about 1 minute. Then add curry paste and garlic and cook, stirring for about 30 seconds.
2. Whisk in 1 cup broth, scraping up any browned bits. Then add remaining broth, mushrooms, fish sauce and sugar and bring to a low boil. Reduce heat and simmer for 25 minutes.
3. Stir in coconut milk, tofu, and peas and warm through, about 5 minutes.
4. Add lime juice, taste and adjust seasonings as needed.
5. Serve with lime wedges, top with cilantro and green onions and enjoy!