Thai-Style Coconut Soup
3 shallots, minced
2 cups of thinly sliced white mushrooms (I used more--16 ounces)
3 cups of vegetable broth
1 1/2 tablespoons of peeled & grated ginger
2 tablespoons of tamari or other soy sauce
1 tablespoon firmly packed light brown sugar or natural sweetener of your choice
1 teaspoon Asian chili paste, or to taste (a must ingredient!)
14 ounces of Faux Coconut milk (mix 14 ounces of regular non-dairy milk--I prefer soy milk--with 1 3/4 teaspoons of coconut extract.) The Silver Cloud natural extract works best!
14 ounces of extra-firm tofu, drained, pressed, & cut into 1/4 inch dice
Juice & grated zest of one good-sized lime (no teeny-tiny ones)
2 tablespoons of fresh lemon juice
2 tablespoons of chopped fresh cilantro for a garnish
1. Heat up a non-stick pan, & add the shallots. Add a little water or vegetable broth if they start to stick--to deglaze the pan. Cook the shallots until tender, about 5 minutes.
2. Add the mushrooms and cook, stirring for 3 minutes.
3. Stir in the vegetable broth, ginger, tamari, brown sugar, and chili paste and bring to a boil. Reduce the heat to low and simmer for 2 to 3 minutes, stirring to dissolve the sugar.
4. Stir in the "faux coconut milk", tofu, lime juice & zest, and lemon juice, and simmer until the flavors have blended and the soup is hot, about 5 minutes. Taste and adjust the seasonings.
5. Serve hot, garnished with the cilantro.