Thai Coconut Lime-Lemongrass Soup W/Tofu |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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vegan/kosher-parve/gluten free - use organic ingredients Ingredients:
1 tablespoon olive oil |
2 tablespoons gingerroot, fresh grated |
1 stalk lemongrass, chopped (substitute 2 tbsp lemon zest if lemongrass unavailable) |
1 tablespoon thai curry paste |
4 cups vegetable broth |
3 tablespoons worcestershire sauce |
2 tablespoons splenda brown sugar blend |
8 ounces fresh mushrooms, sliced |
2 tablespoons fresh lime juice |
1 teaspoon sea salt, use to taste |
1/4 cup cilantro, chopped, use for garnish |
1/2 cup sugar-free coconut syrup, davinci |
8 ounces extra firm tofu, cut into cubes |
4 cups so delicious original sugar-free coconut milk |
1 lime, for garnish, sliced |
Directions:
1. Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
2. Cook for one minute while stirring.
3. Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
4. Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
5. Stir in lime juice and coconut syrup.
6. Garnish with cilantro and slice of lime.
7. Salt to taste.
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