Ingredients
1 stalk of fresh lemongrass, peeled and finely chopped
2 tbsp of oil
1 cup mushrooms, sliced
1/2 cup vegetable broth
1 cup coconut milk
7 oz tofu
2 tsp of grated fresh ginger
1/3 cup of onions
3 cloves garlic, pressed
2 tbsp red curry paste or Thai chili paste
2 tsp brown sugar:
1 tbsp soy sauce
Juice of 1/2 lime
Salt and pepper to taste
Instructions
To prepare this dish, start by heating up the oil in a pot. Once the oil is hot, add the diced onions, garlic, and lemongrass.
Cook these ingredients on medium-high heat for about 2 minutes, stirring occasionally until the onions are translucent.
Next, add the tofu and sliced mushrooms to the pot, followed by chili paste, sugar, soy sauce, coconut milk, vegetable broth, ginger, and a pinch of salt and black pepper.
Stir all the ingredients together and let them cook for 10 more minutes, or until everything is heated through and the flavors have melded together.
Finally, finish up the dish by squeezing fresh lime juice over the top. This will add a bright burst of acidity that will help balance out the richness of the coconut milk and soy sauce.
Serve hot and enjoy! Garnish optionally with fresh cilantro, lime wedges, and Thai chilies.