Thai Coconut Soup

This savory, creamy soup is inspired by the classic Thai recipe called Tom Kha Gai. Mushrooms, tofu and vegetables are added toward the end of cooking to maintain their texture and flavor.

1 onion, chopped

1 inch piece ginger or galangal, chopped

2 stalks lemongrass, tough outer layers removed, crushed

1 fresh chili pepper, chopped

1 teaspoon red curry paste

5 cups no-salt-added or low sodium vegetable broth

1 Medjool or 2 regular dates, pitted

2 cups sliced mushrooms

1 cup snap peas, sliced in half

2 large tomatoes, diced

1 cup thinly sliced zucchini

14 ounces firm tofu, cut into 1-inch pieces

1 tablespoon coconut aminos

1 (13 ounce) can light coconut milk

¼ cup fresh lime juice

Directions at drfuhrman.com

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