Vegan Thai Coconut Soup with Tofu

Ingredients

• 1 tablespoon vegetable oil
• 4 ounces shiitake mushrooms, stemmed and cut into ½-inch pieces
• 1–2 stalks lemon grass, trimmed to bottom 6 inches and minced (3 tablespoons)
• 2 tablespoons minced fresh ginger
• 1 garlic clove, minced
• 4 teaspoons Thai red curry paste
• 6 cups vegetable broth
• 3 tablespoons fish sauce substitute
• 1 tablespoon organic sugar
• 2 (14-ounce) can coconut milk
• 14 ounces extra-firm tofu, cut into ½-inch pieces
• 6 ounces snow peas, strings removed, cut into ½-inch pieces
• 3 tablespoons lime juice
• Salt
• pepper
• ½ cup fresh cilantro leaves
• 3 scallions, green parts only, sliced thin on bias
• lime wedge