Thai Coconut Soup with Tofu and Mushrooms

Ingredients

• Lime juice

  Raw

  ½ lime yields or 22g

• Lemongrass Paste

  Gourmet Garden

  4 tsp or 20g

• 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

  Extra firm, prepared with nigari

  16 oz or 454g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Salt

  Table

  1 tbsp or 18g

Directions

1. In a large saucepan, combine lime zest, lemongrass paste, ginger, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 5-10 minutes.
2. Add the curry paste gradually, stirring well to combine and adjusting to taste. Stir in the tofu, mushrooms, most of the red pepper strips (reserving some for garnish) sugar, soy sauce, and salt to taste. Simmer for an additional 10 minutes.
3. Stir in the lime juice and garnish with red bell pepper strips and extra lime on the side before serving.

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