Thai Coconut Milk Soup

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