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Thai Coconut Soup with Tofu and Rice
Ingredients
  • 1 tablespoon oil
  • 5 cloves garlic, minced
  • one 3-inch piece of ginger, peeled and cut into thin slices
  • 3 stalks lemongrass, ends trimmed, outer layer peeled, and cut into bigger chunks
  • 1 to 2 tablespoons roasted red chili paste
  • 8 ounces fresh mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 block of extra firm tofu, pressed and cut into small cubes
  • 5 to 6 cups vegetable or chicken broth
  • about 20 ounces full fat coconut milk (I like Aroy-D brand, and I use about 1.5 cans)
  • 3 tablespoons fish sauce (more or less to taste)
  • 3 tablespoons brown sugar
  • juice and zest of 1 to 2 limes (to taste)
  • salt to taste (about 1 teaspoon)
  • lots of cilantro
  • chili oil for serving
  • rice for serving
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