b'L E M O N G R AS S TO M Y U M vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTn/aI N G R E D I E N T S This soup is another great way to use the Thai green curry paste from2 Tbsp Thai green the Nahkon Noodles (page 76). You can serve it with brown rice for a hearty dinner curry paste (page 76)1 onion, medium or on its own for a lighter meal.1 Hawaiian chili4 Kaffir lime leaves2 carrots, medium D I R E C T I O N S Cut the limes in half and set aside. Cut the onion, carrots, and celerystalks into thin slices. Cut the baby bok choy heads into quarters. Remove the stem 2 stalks celery from the Hawaiian chili and dice. Cut the mushrooms into thin slices, then dice the 2 heads baby bok choy tofu into 1/2-inch cubes. Mince the stems of the cilantro and reserve the leaves. lb mushrooms2 c spinach In a medium pot, place the green curry paste and set on low heat. When the curry paste begins to melt, increase the heat to medium and add the onions. Cook, stirring with a block extra-firm tofu spoon, until the onions are translucent. Add the carrots and the celery. Once they start 1 bunch cilantro to sizzle, add the mushrooms, chili, cilantro stems, Kaffir lime leaves, and tamari. 3 limes c tamari Add the coconut milk and water. Bring to a boil, then reduce to a simmer. Add the2 cans coconut milkbok choy, tofu, and spinach and let the soup simmer for 15-20 minutes. Turn off the heat. Serve the soup into four bowls and top with the fresh cilantro. 1 c water N O T E This a a great soup to showcase a flavorful mushroom variety. In Hawaii,the Alii oyster mushroom cant be beat. Alternatively, you can use King Oyster or shiitake mushrooms.winter 75'