Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Serve topped with green onion and cilantro and enjoy!