Vegan Thai Coconut Soup with Tofu

americastestkitchen.com

Bob L

1 tablespoon vegetable oil

4 ounces shiitake mushrooms, stemmed and cut into ½-inch pieces

1 to 2 stalks lemon grass, trimmed to bottom 6 inches and minced (3 tablespoons)

2 tablespoons minced fresh ginger

1 garlic clove, minced

4 teaspoons Thai red curry paste

6 cups vegetable broth

3 tablespoons fish sauce substitute

1 tablespoon organic sugar

2 (14-ounce) can coconut milk

14 ounces extra-firm tofu, cut into ½-inch pieces

6 ounces snow peas, strings removed, cut into ½-inch pieces

3 tablespoons lime juice

Salt and pepper

½ cup fresh cilantro leaves

3 scallions, green parts only, sliced thin on bias

lime wedge

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer