In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.

Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.

Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.

Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.

Serve topped with green onion and cilantro and enjoy!

Lemongrass – You can also use 1 tablespoon of lemongrass paste as needed.

Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.

In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.

To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.