Thai Coconut Soup

Thai Coconut Soup with Tofu and Cilantro

  • 3 shallots, chopped
  • 2 tbl peanut oil
  • 1/2 lb. tofu, cubed
  • 1 cup white mushrooms, thinly sliced
  • 1 can lowfat coconut milk
  • 3 cups vegetable broth
  • 2 tbl brown sugar
  • 2 tbl tamari (soy sauce can be substittued, but tamari is much more flavorful)
  • 1 tbl lemongrass (optional, but yummy)
  • 1-2 tsp thai red chili paste (adjust for more or less spice)
  • Zest and juice of one lime
  • 2 tbl lemon juice
  • Chopped cilantro and minced red peppers, for garnish
  1. Sautee shallots in peanut oil until translucent (about 5 minutes on medium/low heat). Add tofu and brown about 5 more minutes. Add in mushrooms and continue to sautee for another 5-7 minutes. Add a little more oil if things start to stick.
  2. Pour in coconut milk, vegetable broth, brown sugar, tamari, lemongrass, chili paste, lime zest and juice, and lemon juice. Simmer (do not allow to boil) for 10-15 minutes for flavors to blend.
  3. Serve garnished with 1 tbl chopped cilantro, and 1 tbl tiny chopped red peppers.

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