Thai Coconut Soup with Tofu and Mushrooms Recipe

Name: Thai Coconut Soup with Tofu and Mushrooms Recipe
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

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Recipe, grocery list, and nutrition info for Thai Coconut Soup with Tofu and Mushrooms. Last night I realized that I had an open can of coconut milk that I needed to use soon

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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