Thai Coconut Soup with Tofu

 

 

Ingredients:

3 c vegetable broth

1 half-inch piece of ginger, peeled and sliced

2 stalks lemongrass, peeled, trimmed, and minced

1/2 c fresh lime juice (about 3 limes)

2 medium jalapenos, seeded and diced

2 tbsp tamari

1 c carrots, peeled and sliced

1 1/2 c mushrooms, sliced

1 1/2 c light coconut milk

2 tbsp cilantro, minced

12 oz extra firm tofu, cut into 2" wide pieces

 

 

Instructions:

1. In a large stock pot, combine the broth, ginger, lemongrass, lime juice, jalapenos and tamari. Bring to a simmer and cook for about 10 minutes. Add the mushrooms, coconut milk, cilantro and tofu. Return to a simmer and cook for another 10-15 until heated through.

1. Serving suggestion: Just add a spring roll appetizer to this main-dish soup for a quick meal. If you spot oyster mushrooms in the produce aisle, use these for an even more authentically Thai dish.

 

 

 

 

 

Tags: soup, vegan, ethnic