Thai-Style Coconut Soup

adapted by SusanV from a recipe at Vegancooking

1 tbsp. water
3 shallots minced
2 c thinly sliced mushrooms
3 c Veg Stock
1 1/2 tbs fresh ginger
1 tbs tamari
1 tbs light brown sugar
1 tsp Asian chili paste
1 14oz can unsweetened coconut milk (or sub soymilk and coconut extract)
6 oz extra firm tofu, drained and cut into 1/4 inch dice
Juice and grated zest of 1 lime
2 tbs fresh lemon juice

Heat water, add shallots, and cook until tender. Add the mushrooms. Stir in the stock ginger, tamari, sugar, and chili paste and bring to boil. Reduce heat to low and simmer. Stir in coconut milk, tofu, lime juice, zest and lemon juice and simmer until soup is hot.

Note: brown sugar was substituted with turbinado, several more scoops of chili paste were needed and instead of zesting a lime, put it in the pot for 2-3 mins

Taste: amazing
Serving: 4

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