Step 1

In a soup pot drizzle in grapeseed oil and sesame oil.

Step 2

Toss in green onion and sauté for about 1 minute or until soft.

Step 3

Throw in carrots and potatoes and sauté for another 2-3 minutes.

Step 4

Next, the peppers and diced tomatoes,  let that saute for 2 minutes.

Step 5

Season with salt, pepper, and onion powder.

Step 6

Spoon in red curry paste and lemon grass, stir vegetables until they are well coated and the curry paste becomes saucy.

Step 7

Toss in bay leaves, and broken up basil leaves.

Step 8

Pour in vegetable broth and coconut milk, stir, and let simmer 10 minutes.

Step 9

Throw in soft tofu and whisk a bit and simmer on low heat for another 10 minutes.

Step 10

Take off heat and serve with a garnish of fresh basil. Enjoy!