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
- 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.
- 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.
- Serve garnished with 1 tbl chopped cilantro, and 1 tbl tiny chopped red peppers.
