Thai Coconut Soup with Tofu and Mushrooms Recipe | Say Mmm

Ingredients

• 1 1/2 cups lite coconut milk*
• 2 tsp. minced ginger
• 2 tsp. grated lime zest
• 2 tsp. dried lemongrass
• 1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
• 3 cups mild vegetable stock**
• 1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness
• 1 package (12-14 ounces) extra firm tofu, cut into small cubes (not silken tofu)
• 15 ounces canned straw mushrooms, drained and rinsed (or 2 cups sliced button mushrooms)
• 2 tsp. vegan sugar or other sweetener
• 2 tablespoons light soy sauce
• Salt to taste
• Fresh lime juice to taste
• Grated lime peel, for garnish