Thai Coconut Soup with Tofu & Mushrooms

#Meatless Monday

Thai Coconut Soup with Tofu & Mushrooms

Ingredients:

1 tablespoon oil

2 shallots peeled and thinly sliced

1 lemongrass stalk bruised to release flavor

1 tablespoon red curry paste

7 cups veggie stock

8 oz mushrooms quartered

13.5 ounces pressed tofu, cubed

2 1/2 cups full-fat coconut milk

1 lime zested and juiced & 2 more for garnish

salt to taste

Top with:

chopped cilantro or dried

chili oil

quartered Limes

Instructions:

In a heavy bottomed pot, add the oil and turn the heat to medium. Once the oil is warm, add the shallots & lemongrass and cook for 2- 3 minutes, until the shallots start to soften; stir in the curry paste and cook for one minute. Add the broth and bring to a simmer for 30 minutes.

Once the broth has reduced by a bit, use a slotted spoon to remove lemongrass. Add the tofu, mushrooms, coconut milk, and bring it to a gentle simmer for about 10 minutes. Stir in the lime juice and zest and salt as needed.

Ladle the soup into bowls, topped with chopped cilantro, limes, and chili oil, if desired.