Thai Hot and Sour Stew

When I first met Raj, he took me out for Thai food. It was the first time I ever had it. I loved it instantly. Unfortunately, we don’t eat out at Thai restaurants anymore because our favorite dishes contain coconut milk – and even light coconut milk has more fat than our diet allows. I made some modifications to one of my favorite soups, and it turned out very well. I’ll definitely be making more of this in the future.
4 cups vegetable stock
8 thin slices of ginger
1 stalk lemongrass cut in one inch long pieces
1 tbsp. Thai red curry paste
3 tbsp. soy sauce
2 limes, zested and squeezed
2 cups unsweetened almond milk
2 tbsp. agave nectar
2 large shallots, thinly sliced
1/4 cup Thai basil
1 1/2 cups cherry tomatoes, halved
1 head bok choy, chopped
1 1/2 cups baby carrots
1 package firm tofu, cubed
1 zucchini, cut in half lengthwise and then cut into 1/2 inch wide half circles
1/2 jalapeño, seeded
1 cup mung bean sprouts
cilantro sprigs for garnish

Place stock, ginger, lemongrass, curry paste, soy sauce, lime zest and juice, agave nectar, basil, jalapeño, and shallots in a large stockpot and bring to a boil. Add carrots and turn down to medium heat. Cook for 3-4 minutes and add tofu, bok choy, and zucchini. Cook for 3-4 more minutes and add the tomatoes. Cook another 2-3 minutes until vegetables are tender. Serve in large bowls and garnish with bean sprouts and cilantro.