Thai Coconut Soup with Tofu and Mushrooms

Name: Thai Coconut Soup with Tofu and Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 355 milliliters lite canned coconut milk or substitute, see below; 340 grams package extra firm tofu, cut into small cubes (not silken tofu); 2 teaspoons minced ginger; 2 teaspoons dried lemongrass; 2 Tbsps light soy sauce; 4 servings Fresh lime juice to taste; 4 servings Grated lime peel, for garnish; 2 teaspoons grated lime zest; 1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish); 4 servings Salt to taste; 425 grams canned straw mushrooms, drained and rinsed (or 2 cups sliced button mushrooms); 2 teaspoons vegan sugar or other sweetener; 1 teaspoons Thai red curry paste, depending on desired hotness; 710 milliliters mild vegetable stock

Thai Coconut Soup with Tofu and Mushrooms might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 174 calories, 21g of protein, and 3g of fat per serving. This recipe serves 4. Not Head to the store and pick up soy sauce, thai curry paste, ginger, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It can be enjoyed any time, but it is especially good for Autumn. fatfreevegan.com. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Combine lime zest, lemongrass, ginger, and coconut milk with stock in a large saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.

Ingredients you will need

Coconut Milk

Lemon Grass

Lime Zest

Ginger

Stock

Equipment you will use

Sauce Pan

Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy. Stir in the tofu, mushrooms, sugar, soy sauce, and salt, to taste. Simmer for about 10 more minutes.

Ingredients you will need

Curry Paste

Mushrooms

Soy Sauce

Sugar

Salt

Tofu

Add lime juice (I used the juice of half a lime) and serve over rice, garnished with red pepper strips and grated lime peel, with extra lime on the side.

Ingredients you will need

Lime Juice

Red Pepper

Lime Peel

Juice

Lime

Rice

Equipment

Sauce Pan

Ingredients

Servings:

355milliliters

lite canned coconut milk or substitute, see below 340grams

package extra firm tofu, cut into small cubes (not silken tofu)2teaspoons

minced ginger 2teaspoons

dried lemongrass 2Tbsps

light soy sauce 4servings

Fresh lime juice to taste 4servings

Grated lime peel, for garnish 2teaspoons

grated lime zest 1

red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)4servings

Salt to taste 425grams

canned straw mushrooms, drained and rinsed (or 2 cups sliced button mushrooms)2teaspoons

vegan sugar or other sweetener 1teaspoons

Thai red curry paste, depending on desired hotness 710milliliters

mild vegetable stock

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.