Thai Coconut Soup with Tofu and Mushrooms

[Guest guest]

I've been looking for a recipe like this for awhile. The Thai restaurant

here serves this with their lunch entree's. I love it. I made this soup for

dinner tonight, but since it was the dinner, I added thinly sliced carrot

and shelled edamame. I wanted it to be a little more substantial. I also

threw few cilantro leaves on top of each serving. YUM!

Kari

 

link to recipe - website-

http://blog.fatfreevegan.com/2006/02/thai-coconut-soup-with-tofu-and.html

 

recipe ( cut & pasted in)

 

Thai Coconut Soup with Tofu and Mushrooms

 

1 1/2 cups unsweetened coconut milk*

2 tsp. minced ginger

2 tsp. grated lime zest

2 tsp. dried lemongrass

1 red bell pepper, sliced into matchstick-sized strips (reserve some for

garnish)

3 cups mild vegetable stock**

1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness

1 package (12-14 ounces) extra firm tofu, cut into small cubes (not silken

tofu)

15 ounces canned straw mushrooms, drained and rinsed

2 tsp. vegan sugar or other sweetener

2 tablespoons light soy sauce

Salt to taste

Fresh lime juice to taste

Grated lime peel, for garnish

 

Combine lime zest, lemongrass, ginger, and coconut milk with stock in a

large saucepan and bring to a boil. Reduce heat to medium-low and simmer for

5-10 minutes.

 

Add the curry paste a half-teaspoon at a time, stirring well to combine and

tasting as you go to make sure you don't make it too spicy. Stir in the

tofu, mushrooms, sugar, soy sauce, and salt, to taste. Simmer for about 10

more minutes. Add lime juice (I used the juice of half a lime) and serve

over rice, garnished with red pepper strips and grated lime peel, with extra

lime on the side.