Thai Coconut and Lemongrass Soup

Ingredients

• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) coconut milk
• 2 stalks lemongrass, cut into 3-inch pieces and smashed
• 3-4 kaffir lime leaves, torn into pieces
• 1 tbsp fresh ginger, sliced
• 2 cloves garlic, minced
• 2 tbsp fish sauce (or soy sauce for a vegan option)
• 1-2 tbsp lime juice
• 1 tbsp red curry paste
• 1 cup mushrooms, sliced
• 1 cup firm tofu or cooked chicken, cubed
• Fresh cilantro or basil for garnish
• Sliced red chili
• Lime wedges
• Fresh cilantro