2 stem scallion, thinly sliced
1 carrot, sliced thin
1 cup shiitake mushrooms, sliced
3 c water
1 12 ounce can coconut milk
5-6 thin slices ginger
5-6 1-inch slices fresh lemongrass
juice from one lime
1 red chili pepper (for spicy version)
1 16 ounce package tofu, chopped into 1-inch cubes
2 tbsp chopped fresh cilantro
Preparation:
In a large soup or stockpot, sautee garlic, carrots and mushrooms in water for just a few minutes until lightly cooked.
Reduce heat to low and add the water, coconut and remaining ingredients, except for cilantro.
Allow to simmer over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.
Enjoy your vegetarian Thai coconut soup!
SW Thai Coconut Soup