[Your only issue may be finding the ingredients. I managed to work around it for the most part and it still tastes authentic so substitutions seem to be ok.]
1-2 canola oil
3 T lemongrass (I used the paste but the original recipe calls for fresh lemongrass, the
outer sheath removed, bottom three inches trimmed and minced.“)
2 T fresh ginger, minced (I sliced it instead so I could avoid the slices while eating.)
1 clove garlic, minced (I used pre-minced.)
2-3 t Thai red curry paste (This is the one you may have trouble with. I used 1/2 t. red
6 cups vegetable stock/broth
3 T fish sauce or soy sauce (I encourage fish sauce but don’t smell it closely…)
1 T sugar
2 14 oz cans coconut milk (Regular works better than lite but either will do.)
1 pkg extra firm tofu, slice into 1inch x 1/4 inch pieces and drain
1 lg pkg mushrooms, sliced
juice of 2 limes
Heat the oil over medium heat in a large, heavy pot. Add the lemon grass, ginger and garlic and cook (stirring constantly) for about a minute. Be careful not to let the garlic burn – remove from heat temporarily if necessary. Add the curry paste (if you have it) and continue to stir for another 30 to 60 seconds.
Add about 1/2 cup of the vegetable broth to dissolve the spices and stir well. Add the rest of the broth, fish sauce and sugar (and pepper if you didn’t use curry paste) and bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes.
Add the mushrooms and simmer for an additional 5 minutes.
Add the coconut milk, tofu and lime juice. Stir carefully (so you don’t demolish the tofu). Bring back to a simmer and cook for another 5 to 10 minutes.
Serve immediately (but if you’re still working on dinner for the kids and it has to wait on the stove for another 20 minutes, don’t panic, just reduce the heat to very low, cover and serve it when you can.) You can garnish with chopped green onions or cilantro if you like.
(Here’s a link to a non-fasting variety. It’s incredible.)