Thai Coconut Soup

Ingredients:

• 1 can of Coconut milk

• 3-4 cups of broth of choice

• 1 3” stalk lemongrass sliced in half

• 2-3 kaffir lime leaves (optional)

• 2 thai birds eye chilies or 1 Serrano depending on taste preferences

• 3-6 smashed cloves of garlic depending on taste preferences

• 1 onion sliced thinly

• Cilantro (optional for topping)

• 1 Red bell pepper sliced thinly

• 1 Handful of mushrooms of choice sliced thinly (fresh shiitake, button, or mini bellas work best)

• Tamari

• Hot chili oil (optional)

• Shredded chicken (optional)

• Fried/baked tofu (optional)

Instructions:

1. Simmer broth with lemongrass, chili, kaffir lime leaves, garlic, and onion until broth is warmed through but not reducing

2. Add can of coconut broth, red bell pepper, mushrooms, chicken (if adding) and simmer for 10-20 minutes

3. Separately fry or bake tofu (if having) while simmering

   1. you can also just cut it into small squares and add it directly to the soup for less effort

4. Discard lemongrass and kaffir lime leaves but leave the other aromatics

5. Add a tablespoon or two of tamari or to taste

6. Serve soup and top with fresh cilantro, hot chili oil, and tofu (if having)