Thai Tofu Soup | RICARDO

Ingredients

• 2 packages 170 g mixed mushrooms, quartered (shiitake, oyster, brown button, etc..)
• 1 tablespoon (15 ml) olive oil
• 1/4 cup (60 ml) chopped shallot
• 2 tablespoons (30 ml) finely chopped lemongrass
• 1/2 lb (225 g) firm tofu, cubed
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) fish sauce (nuoc-mam)
• 4 cups (1 litre) chicken broth
• 1 can 14 oz (398 ml) coconut milk
• 1 carrot, thinly sliced with a mandolin
• 1 1/2 cups (375 ml) thinly sliced Napa cabbage
• Salt and pepper