Serves 4

Ingredients:

  • 1 pound extra firm tofu, pressed, cut into cubes
  • 2 tablespoons tamari sauce
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 2 stalks lemongrass, crushed
  • 1 (2-inch) fresh ginger, peeled, minced
  • Zest of 1 lime, cut into long strips
  • 3 cups coconut milk
  • 8 ounces sliced mushrooms
  • Juice of 2 limes
  • 2 Thai chiles, thinly sliced
  • 3 tablespoons minced fresh cilantro plus more for garnish
  • Steamed jasmine rice to serve

Directions:

  1. In a medium bowl, combine tofu, tamari, brown sugar, and garlic.
  2. In a large saucepan, combine broth, lemongrass, ginger, and lime zest. Bring to a boil.
  3. Lower heat and simmer for 10 minutes. Stir in coconut milk and mushrooms and bring soup back to a simmer.
  4. Gently toss tofu and add to the soup. Stir in lime juice, chiles, and 3 tablespoons cilantro. Simmer for 5 minutes.
  5. Ladle into bowls and garnish with cilantro. Serve with rice.