Thai Coconut Milk Soup

5.0 (1 reviews)

1 Tbsp. olive oil
1/2 onion, sliced
2 carrots, peeled and cut into matchsticks
1 cup shiitake mushrooms, sliced
3 cloves garlic, chopped
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped
1 1/2 cups vegetable broth
1 12-oz. can coconut milk
1 Tbsp. grated ginger
1 4-inch piece of lemon grass, cut into very thin (1/16 inch) slices on the diagonal
1 tsp. grated lime zest
Juice of 1 lime
1 16-oz. pkg. extra-firm tofu, raw, fried, or baked, and diced
Salt (optional)
2 Tbsp. chopped cilantro

• In a medium saucepan, bring the oil to medium heat. Add the onion, carrots, and shiitake mushrooms and sauté for 3 minutes. Add the garlic and peppers and sauté for another minute.
• Pour in the vegetable broth and coconut milk. Stir in the ginger, lemon grass, lime zest, lime juice, and tofu, then bring to a simmer. Reduce the heat to low and cook for 15 minutes.
• Remove from the heat and season with salt, if desired. Add the cilantro, then serve.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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