Tom Kha, Thai Coconut Soup

4 cups vegetable broth
2 cloves garlic, crushed
3 dried Thai or other hot chiles, split lengthwise
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 (2-inch) piece lemongrass, white part only, crushed, or zest of 1 lemon
2 teaspoons light brown sugar
2 (13.5 ounces) cans coconut milk
2 cups sliced mushrooms
1/4 red bell pepper, cut into slivers
8 ounces extra firm tofu, cut into 1/2-inch dice
2 tablespoons fish sauce or soy sauce for vegan
2 tablespoons lime juice
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro

In a saucepan, combine the broth, garlic, chiles, ginger and lemongrass (or zest of 1 lemon) and bring to a boil. Reduce heat to medium and simmer for 15 minutes to allow flavors to blend.

Strain the mixture through a fine sieve into a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu and fish sauce (or soy sauce for vegan).

Simmer 15 minutes, and add the lime juice and season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro.

Number of Servings: 4