Thai Coconut Soup | VegNews

Ingredients

• 2-1/2 cups vegetable stock
• 1/4 cup fresh galangal or ginger, grated
• Juice and zest of 1 lime
• 2 tablespoons fresh lemon juice
• 2 tablespoons tamari
• 2 tablespoons light brown sugar
• 1 tablespoon Asian chili paste (or to taste)
• 2 14-ounce cans unsweetened coconut milk
• 8 ounces extra-firm tofu, drained and cut into 1/4-inch dice
• 8 ounces white mushrooms, sliced