🛒 Ingredients

• 2 stalks lemongrass, outer layer peeled, ends gently smashed

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 red onion, chopped

• 1 cup cherry tomatoes, halved

• A thumb-sized piece of galangal (or ginger)

• 1 Thai red chili (or more for extra heat)

• 5–6 kaffir lime leaves, torn

• 2 tbsp coconut oil

• ¼ cup red Thai curry paste

• ½ cup full-fat coconut milk

• 3 liters water

• 1 cup shimeji or oyster mushrooms

• 1 small can baby corn (drained)

• 5 tbsp soy sauce or tamari

• 2 tbsp maple syrup or maple butter

• 2 tbsp tamarind paste

• Juice of 2 limes

• To serve: chopped green onion, fresh cilantro, lime wedges

👩‍🍳 Instructions

1. In a large pot, heat coconut oil over medium. Stir in the curry paste and let it sizzle gently for a few minutes. Add a splash of coconut milk if it looks dry.

2. Once the paste is soft and fragrant, add the rest of the coconut milk. Stir.

3. Pour in the water. Add lemongrass, galangal, lime leaves, and chili.

4. Bring to a boil, then lower to a simmer for 15 minutes to infuse the broth.

5. Strain out the solids, or leave them in for a rustic feel.

6. Add the chopped peppers, onion, tomatoes, mushrooms, and corn.

7. Stir in soy sauce, maple syrup, tamarind paste, and lime juice.

8. Simmer until the veggies are just tender — about 5–7 minutes.

9. Taste and adjust: more lime, a pinch of salt, or another chili.

10. Serve warm, topped with green onion, fresh cilantro, and extra lime on the side.