Vegan Thai Red Curry Soup

Ingrédients

• Huile de canola (2 tsp)
• Pâte de curry rouge (1 tsp)
• Citronnelle (1 tbsp)
• Sauce soja (2 tsp)
• Cassonade (1 cuillère à café déballée)
• Champignons shiitake (150 g)
• Bouillon de légumes (2 tasse)
• Lait de coco (400 ml)
• Tofu (150 g)
• Gingembre (1 tbsp)

Instructions

1. In a frying pan over medium heat, add the vegetable oil. Fry the curry paste, minced ginger, and minced lemon grass and sit while frying for about a minute or until fragrant.
2. Carefully add in the vegetable broth, follow by the soy sauce and brown sugar. Reduce heat to low and let it simmer for about 15 minutes.
3. Add in the chopped mushrooms, diced tofu, and coconut milk and let simmer for another 10 minutes or so.
4. Add lime juice and salt to taste. Optionally garnish with cilantro before serving.