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photo Thai Coconut Soup with Tofu and Mushrooms Recipe | Say Mmm

Thai Coconut Soup with Tofu and Mushrooms

Last night I realized that I had an open can of coconut milk that I needed to use soon
4 Servings - 30 min - blog.fatfreevegan.com
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Servings:4  | Calories:408 | Total Fat:26g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 17g
85 %
Total Carb 34g
11 %
Fiber 6g
24 %
Sugars 9g
---
Cholesterol 2mg
1 %
Sodium 2234mg
93 %
Protein 17g
33 %
Calories:
41% Lite coconut milk
27% Vegetable stock
18% Extra firm tofu
12% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 1/2 cups lite coconut milk*
2 tsp. minced ginger
2 tsp. grated lime zest
2 tsp. dried lemongrass
1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
3 cups mild vegetable stock**
1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness
1 package (12-14 ounces) extra firm tofu, cut into small cubes (not silken tofu)
15 ounces canned straw mushrooms, drained and rinsed (or 2 cups sliced button mushrooms)
2 tsp. vegan sugar or other sweetener
2 tablespoons light soy sauce
Salt to taste
Fresh lime juice to taste
Grated lime peel, for garnish

 Directions : View recipe directions on blog.fatfreevegan.com
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