Thai Coconut Soup with Tofu and Vegetables

Servings: 4 - 6

Ingredients:

• 4 cups water
• 2 tsp vegetable oil
• 1 Thai chili pod
• 1 carrot, chopped
• 2 inch fresh lemongrass stalks, chopped into large pieces
• 1 can coconut milk (13.5 fl oz)
• 1/4 broccoli bunch
• 1/2 red bell pepper, chopped
• 2 button mushrooms, quartered
• 1 green onion, chopped
• 1/4 bunch cilantro, finely chopped
• 2 whole fresh or dry kaffir lime leaves
• Juice of 1 lime
• 3 tsp Thai seasoning
• 1/2 tsp California chili powder
• 1/2 block tofu, cut into cubes
• 1/4 tsp white pepper powder
• 5 tsp fish sauce
• 2 oz rice noodles (optional)

Instructions:

1. Prepare Broth:

• In a large pot, bring the water to a boil.
• Add vegetable oil, Thai chili pod, chopped lemongrass, and chopped carrot.
• Boil for 5 minutes to infuse flavors.

2. Add Coconut Milk:

• Pour in the coconut milk and reduce the heat to simmer.

3. Add Vegetables and Seasonings:

• Add broccoli, red bell pepper, mushrooms, green onion, cilantro, kaffir lime leaves, lime juice, Thai seasoning, and California chili powder to the pot.
• Simmer uncovered for 15 minutes.

4. Incorporate Tofu:

• Gently add the tofu cubes to the soup.

5. Season and Finish:

• Season with white pepper powder and fish sauce.
• If using rice noodles, add them to the soup and cook for an additional 5 minutes.

6. Serve:

• Serve the Thai coconut soup hot, garnished with additional chopped cilantro or sliced green onions if desired.

Note: Adjust the spiciness according to your taste preference by adding more or fewer Thai chili pods.

Enjoy!