2 tablespoons coconut oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

2 tablespoons red curry paste

4 cups vegetable broth

1 tablespoon maple syrup

1 stalk lemongrass (remove before serving)

2 tablespoons soy sauce

8 ounces shiitake mushrooms, sliced

1 can coconut milk

14 ounces tofu, cut into bite-sized pieces

2 tablespoons lime juice

1 tablespoon cilantro, chopped

2 tablespoons green onion, chopped

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Heat coconut oil in a large pot over medium heat.
Add grated ginger and minced garlic; sauté for about 2 minutes until fragrant.
Stir in red curry paste and cook for 1 minute to deepen the flavor.
Pour in vegetable broth, maple syrup, lemongrass, and soy sauce. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Add sliced shiitake mushrooms, coconut milk, and tofu. Cook for 3–5 minutes, stirring gently until heated through.
Remove from heat, stir in lime juice, and discard the lemongrass stalks.
Ladle soup into bowls and garnish with chopped cilantro and green onions.

Add baby spinach, bok choy, or snap peas for extra greens.

Increase red curry paste or add chili flakes for a spicier version.

Use tempeh or seitan instead of tofu for a different texture.

For a heartier meal, add rice noodles or jasmine rice.

Use gluten-free soy sauce or tamari to make this soup fully gluten-free.