In a large soup or stockpot, sautee the onion, garlic, carrots and mushrooms in oil for just a few minutes until lightly cooked.
Reduce heat to low and add the vegetable broth, coconut and remaining ingredients, except for cilantro.
Allow to simmer over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
1 tbsp olive oil
3 cloves garlic, minced
1/2 red onion, sliced
1 carrot, sliced thin
1 cup shiitake mushrooms, sliced
2 small red chili peppers, minced, or 1 jalapeno pepper
1 1/2 cups vegetable broth
1 12 ounce can coconut milk
5-6 thin slices ginger (or galangal, if you have it)
5-6 1-inch slices lemongrass
juice from one lime
1 16 ounce package tofu, chopped into 1-inch cubes
2 tbsp chopped fresh cilantro
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