Jessie Monds Thai Vegetable Soup - Jessie Monds

Ingredients

• 4 cups of vegetable broth
• 1 leek, cleaned and chopped -or- 4 chopped scallions
• 1 serrano chili, stemmed, partially seeded, and cut in half
• 1 1" piece fresh ginger, cut into coins
• 4 sprigs of cilantro
• 1 tablespoon soy sauce
• zest of 1 lime
• 1 can full fat Organic unsweetened Thai coconut milk
• 1-2 cups sweet potato, peeled and cut into bite-sized pieces
• 1 cup broccoli florets
• 1 cup cremini or button mushrooms, cleaned with a wet paper towel, stemmed, and cut in half
• 1 cup baby corn
• 1 tomato, seeded and sliced into thin strips
• 1 cup snow peas, sliced in half on the bias
• 1 cup drained and cubed tofu
• 1 cup brown rice or quinoa (optional)
• additional soy sauce for seasoning
• cilantro, basil, and lime wedges to garnish