Notes — Serve over basmati rice, jasmine rice, with grilled tofu or over rice noodles. Fluffy basmati rice is best IMO. Kind of actually a curry? (unknown kcal/recipe)

Ingredients

• 4 cups vegetable broth
• 1 tbsp cornstarch
• 1 tbsp toasted sesame oil (or vegetable oil)
• 1 red onion, thin sliced
• big pinch salt
• 3 cloves garlic, minced
• 2 tbsp lemongrass, minced
• 1 tbsp ginger, minced
• 1/2 tsp crushed red pepper or cayenne
• 2 star anise, whole
• 1/4 tsp ground cinnamon
• 1 oz shiitake mushrooms, sliced
• 2 tbsp soy sauce
• 1 tomato, chopped
• fresh black pepper
• 15 oz coconut milk
• juice of 1/2 lime

Instructions

1. Mix the cornstarch into a cup of cold broth. Combine broth/starch mix with the rest of the broth.
2. In a med saucepan, saute onions, pepper and salt in oil, until soft.
3. Add garlic, lemongrass, ginger and red pepper flakes to the saucepan. Cook for 1 minute.
4. Add the broth mixture, star anise, cinnamon, mushrooms, soy sauce, tomatoes and black pepper to the saucepan. Stir regularly for 10 min until slightly thickened.
5. Cover pan and bring mixture to a boil.
6. Once boiling, lower heat to a simmer and cook covered for 30 min, until mushrooms are totally soft .
7. Add coconut milk and lime. Add salt to taste. Mix and heat fully to serve.