Thai Coconut Curry Soup

Thai food is my absolute favorite, so I was very excited when Malissa's sister recommended this recipe to us.  This coconut curry is delicious, with tons of vegetables to promote healthy eating.  The lemongrass and cilantro in this dish gives the curry that extra zing, making it irresistible! Thanks, Kara!

Thai Coconut Curry

2 Cups brown rice, cooked

Lemongrass

2 Cups vegetable stock (click here for a great homemade recipe)
2 cups coconut milk (Usually this can be found in the oriental section of the grocery store)
1 onion, minced
4 cloves garlic, minced
1 to 2 carrots, thinly sliced
1 rib celery, sliced
2 teaspoons ginger, grated
1 stalk lemongrass (in the produce section)
1 to 2 teaspoons Thai yellow or green curry paste (or to taste)
1 tablespoon natural sweetener (we use agave)
1 tablespoon fish sauce (or vegetarian "fish" sauce or tamari)
8 ounces mushrooms, sliced
1 block firm tofu, cubed
1 head bok choy, sliced (or another green leafy vegetable)
1 lime, juiced
1/2 cup fresh cilantro, chopped

Bok Choy

2 teaspoons salt

Combine stock and coconut milk in a large saucepan or cast iron pot.  Add onion, garlic, carrots, celery, ginger, lemongrass, curry paste, sweetener and fish sauce. Simmer for 10 minutes, then add mushrooms, tofu, and bok choy. Simmer for an additional 10 minutes, or until vegetables are tender.  Flavor with lime juice and more fish sauce, if desired.  Serve over cooked brown rice or rice noodles, and sprinkle with chopped cilantro.