Coconut Lime Tofu Soup

I was feeling under the weather yesterday and craving soup that would be quick and easy to make. For some reason coconut and lime soup came to mind so I googled some recipes and came up with this combo. Chicken would have been great in it but I didn't have any so I just added tofu. I make a large batch so I have leftovers and can freeze any if there's any left.

Ingredients

8 cups low-sodium chicken broth (use a cup or so of water if you don't want it to be as rich)

2 cans full fat coconut milk

1 cup rice (I just basmati)

1 one inch piece ginger, peeled and sliced into coins

1 piece of lemongrass or tsp of lemongrass paste

3 Thai bird-eye chile or 1 jalapeno (optional)

1 tsp kosher salt

Juice from 2 limes (or less if you don’t want it as lime-y)

4 tsp red curry paste

2 tbsp fish sauce

1 tbsp light brown sugar

1-2 cups shiitake mushrooms, either fresh or dried mushrooms hydrated with hot water then sliced

Firm Tofu, drained OR cooked chicken or shrimp

3 carrots - peeled and diced

Ghee

1 tbsp soy sauce or tamari for gluten-free

Garnish - cilantro

What To Do

Place dutch oven over medium-high heat. Heat up ghee then add diced carrots and red curry paste and saute for a few minutes until they become soft. Add broth, coconut milk, rice, ginger, lemongrass, chiles, salt, soy sauce, fish sauce, and light brown sugar. Bring to a boil then reduce heat and simmer for 10 minutes. After 10 minutes add the tofu and shiitakes to heat up then test for doneness and seasoning and serve. Garnish with cilantro.