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Ingredients
  • ½ Tablespoon coconut oil
  • 1 garlic clove minced
  • 2 Tablespoons fresh ginger grated
  • 2 ½ Tablespoons lemongrass (I used squeezable)
  • 2.5 teaspoons Thai red curry paste
  • 6 cups vegetable stock (omnivores feel free to sub chicken stock)
  • 3 tablespoons low sodium Tamari or soy sauce
  • 1 tablespoon 100% maple syrup (or sweetener or choice)
  • 28 ounces unsweetened coconut milk (two 14-ounce cans)
  • 16 ounces extra firm tofu (1 block, pressed, drained and diced)
  • 8 ounces fresh mushrooms (sliced, I used white mushrooms)
  • 3 tablespoons lime juice
  • ¼ cup cilantro leaves chopped or torn
  • 2 green onions sliced thin
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