Lemongrass Coconut Soup

Ingredients

• 450gram tofu
• 700ml vegetable broth
• 2 garlic cloves, minced
• 2cm piece ginger, peeled and minced
• 1 stalk lemongrass
• 1 can coconut milk
• 2 carrots, tops removed and thinly sliced
• 200gr shiitake mushrooms, stems removed and sliced
• 1 teaspoon vegan fish sauce (optional)
• 1 lime, zested and juiced (approximately 2 tablespoons juice)
• 2 scallion stalks, sliced
• cilantro for garnish

Instructions

• Remove the tofu from the package and drain. Press out the water while prepare the other ingredients.
• Use the back of a large knife, smash the lemongrass to release the aromatics.
• In a medium-sized pot, bring the vegetable stock, garlic, ginger and lemongrass to a boil. Once boiling, turn the heat down to medium and simmer 10 minutes.
• Cut the tofu into cubes. Add the tofu, coconut milk, mushrooms, carrots, fish sauce and lime juice and zest to the pot.
• Return the soup to a boil and cook 2-3 minutes. Remove from heat and portion into bowls.
• Garnish with scallions, cilantro and more lime if desired.