Step 1

Using the back of a chef's knife, bash the lemongrass which will help release it's flavor. Slice it in half and chop it into 1-inch pieces.

Step 2

In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, and lime zest, and simmer for about 15 minutes. Strain the broth over a medium bowl, discard the lemongrass and ginger pieces, and set the broth aside

Step 3

Return the pot to the stove and heat the coconut oil over medium heat. Add the onion and cook until translucent and soft, about 5 minutes. Stir in the mushrooms and a small pinch of salt. Stir and cook until the mushrooms are soft, about 15 minutes. Stir in the curry paste until well incorporated, then stir in the tomatoes.

Step 4

Add the reserved broth and simmer for 5 minutes, then add the and bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.

Step 5

Taste and adjust seasonings, adding more tamari or lime juice if desired. If you would like more spice, add more red curry. If it's too tangy, salty and/or spicy, add the coconut milk. Serve with rice and baked tofu, if using.