Karen's Thai Tomato Coconut Soup with Lentils and Silken Tofu - A Zest for Life

Ingredients

• 1 cups split red lentils (water to cover by 2")
• 2 teaspoon organic, virgin coconut oil
• 28 ounce can San Marzano whole plum tomatoes in juice
• 1 tablespoon fresh ginger (peeled; finely grated )
• 2 teaspoons garlic (peeled; finely grated )
• 3 teaspoons Penang curry paste ((Maesri brand)*)
• 1 cup fresh leeks (cleaned; 1/2" half-moon slices)
• 1 can coconut milk (not "lite")
• 2 cups vegetable broth ((or chicken broth, non-vegan))
• 12 ounces silken tofu (will use 3/4 of 16 oz package (some will be for topping))
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon sea salt (add to taste)
• 2 tablespoon tofu-coconut cream (see recipe notes)
• 1 tablespoon Asian Chives (thinly sliced diagonally)
• 2 tablespoons roasted zucchini (see below)
• 1 teaspoon Sichuan Chili Pepper Flakes
• 2 tablespoons toasted coconut flakes
• 4 ounces silken tofu (cut into small 1/3" cubes )