Thai Coconut Soup with Tofu and Mushrooms

Ingredients

• Lime juice

  Raw

  ½ lime yields or 22g

• Lemon grass (citronella)

  Raw

  2 tsp or 3g

• Ginger root

  Raw

  2 tsp or 4g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ½ cup or 339g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Curry paste

  2 tsp or 10g

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Mushrooms

  Brown, italian, or crimini, raw

  2 cup sliced or 144g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

Directions

1. 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.
2. 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.
3. Add lime juice and garnish with red pepper strips and extra lime on the side.

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