Lemongrass-Coconut Soup with Oyster Mushrooms

Name: Lemongrass-Coconut Soup with Oyster Mushrooms
Total time: 45 min
Ingredients: 14 ounces extra-firm tofu, cut into ½-inch pieces and patted dry; ¼ cup fish sauce, divided, plus extra for seasoning; 4 cups chicken or vegetable broth; 2 (14-ounce) cans coconut milk; 2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife; 1 (2-inch) piece fresh ginger, sliced ¼ inch thick; 6 makrut lime leaves, torn in half; 2 tablespoons sugar, plus extra for seasoning; 8 ounces oyster mushrooms, trimmed and torn into 1-inch pieces; 1 Thai chile, sliced thin, plus extra slices for serving; 3 tablespoons lime juice, plus extra for seasoning and wedges for serving

www.americastestkitchen.com

This soup is creamy and comforting and full of lively flavor.

Keywords

Main Courses
Vegetables
Weeknight
Soups

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