Thai Coconut Soup

Ingredients

• 3 c vegetable stock
• 1 14-ounce can unsweetened coconut milk (light or regular)
• 2 t minced fresh ginger
• 2 t grated lime zest, plus extra for garnish
• 2 t dried lemongrass or lemon juice
• ½ to 2 teaspoons Thai red curry paste, to taste
• 12 oz extra-firm tofu, cut into small cubes (not silken tofu)
• + 7 more ingredients
• • 1 15-ounce can straw mushrooms, drained and rinsed
  • 2 t granulated sugar or other sweetener
  • 2 T tamari soy sauce
  • 1 red bell pepper, sliced into matchstick-size strips
  • Juice from ½ lime
  • Cilantro leaves, chopped, for garnish
  • 4 lime wedges, for serving

In a large soup pot, combine the vegetable stock, coconut milk, ginger, 2 teaspoons lime zest, and lemongrass, and bring to a boil. Reduce the heat to medium-low and simmer for 5 to 10 minutes. Add the curry paste 1/2 teaspoon at a time, stirring well to combine and tasting as you go to make sure...

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