Coconut Soup

• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 2 scallions
• 2 teaspoons red curry paste
• 4 cups vegetable broth (you can use chicken broth too)
• 2 cans of coconut milk
• mushrooms
• 1 lime for juice
• Cilantro
• Garlic
• Pepper
• Garlic powder
• Tofu (chicken breast or shrimp would also work. I was trying something different with the Tofu)

1. Cook the scallions, garlic, and ginger together in a large pot. Stir in veggie broth and let it simmer for 30 minutes. Cut tofu into cubes, add to the broth.
2. In a separate pan, Heat vegetable oil and cook mushrooms for 5 minutes.
3. Stir in red curry paste and lime juice until it's mixed together with the mushrooms.
4. Return to the large pot and stir in the coconut milk (it may look a little weird but it'll look better once it's mixed in with the broth)
5. Add the mushrooms/lime/red curry paste mix to the large pot.
6. Add the seasonings and cilantro and flavor it how you like it.

I served this with steamed brown rice and spooned the soup around it. This is great, quick and easy recipe that tastes amazing. Those who are skeptical about coconut milk, I assure you the soup tastes nothing like coconut!

-Let's eAt!