¼cupcashewsor sliced almonds, chopped (toasted if available)
Instructions
Heat the ghee or oil in a large saucepan over medium-high heat. Add the shallots and salt and sauté until the shallots are soft, about 4-6 minutes.
Add in the green curry paste with 2 tbsp of the coconut milk. Sauté for 1-2 minutes, then stir in the zucchini, mushrooms and lemongrass and cook for 4-5 minutes.
Add the remaining coconut milk and the broth and let everything come up to a boil, then lower heat to the lowest setting and cook for five more minutes. Remove from heat, and if using tofu add to the dish now. Add in lime juice and season to taste with salt.
Add a scoop of rice in each serving bowl and ladle soup over it. Sprinkle with fresh basil and nuts and enjoy!
Notes
Make ahead tip: This soup can be made in advance. Simply wait to add the fresh basil and nuts until you serve. This soup stores beautifully in the fridge for 5 days or the freezer for months.