Coconut Curry Soup

The stuff you’ll need:
4 cans coconut milk
4 cups vegetable broth
1 lb firm tofu (cubed into small bite-sized pieces)
2 lemongrass** – Cut the ends off and peel away the outer layers. Smash with a rolling pin to release the fragrance, toss in the pot then remove b/f serving. See note below for video link.
2 to 3 tbsps ginger – freshly grated
3 tbsps fresh lime juice
4 tsp curry paste – I used red curry paste. If your curry is hot, adjust the quantity to your liking
4 tbsp soy sauce
1 tbsp brown sugar
8 ozs mushrooms (sliced) – I used baby bella but whatever is available is fine.
4 tbsp fresh cilantro (chopped) · salt (or soy sauce to taste)

How to make it:

Place all ingredients in a large stockpot, except mushrooms and cilantro. I let it cook on simmer for at least 30-40 min (longer if you have time) then added the mushrooms and cooked for another 20 minutes. Flavors will start to develop the longer you cook/simmer the soup.

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NOTES: I adapted this recipe from a slow cooker version b/c I didn’t have 4-6 hrs to wait…I was way too hungry for that!

I got 90% of the ingredients from the Oriental Super Market on Sutherland. The owner is so nice and helpful.

**Lemongrass – if you’ve not used it before, watch the video on YouTube on how to cut it! How to cut lemongrass

**Original Recipe from Yummly: Thai Coconut Curry Soup