Tom Kha Ja (Coconut Ginger Vegetable Soup) recipe | PCC Community Markets

Ingredients

• 5 tablespoons canola oil
• 8 ounces tofu, diced
• 1/2 carrot, diced (about 1/2 cup)
• 1 small onion, diced (about 1 cup)
• 8 button mushrooms, stems removed and diced
• 3 cups water
• 3 Thai or serrano chile peppers, smashed
• 2 stalks lemongrass, trimmed and smashed
• 1-inch piece of fresh ginger, cut into 8 pieces and smashed
• 8 lime leaves, or peel of 1 lime
• 4 shallots, trimmed, peeled and smashed
• 1 small zucchini, diced (about 1 cup)
• 1 cup fresh corn kernels
• 1 jalapeño pepper, peeled and diced
• 1 1/2 teaspoons salt
• 1/4 cup coconut milk
• 4 tablespoons lime juice
• 1/4 cup cilantro leaves
• 2 tablespoons coconut cream (the top layer on canned coconut milk)