Tom Kha Tofu

1 can light coconut milk
3 cups vegetable broth (or 3 cups water with three vegetable bouillon cubes)
Thai Red Curry Paste (start with 1/2 tsp and work up to your spice preference)
1/4 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp lemon juice
1 tbsp lime juice

For Garnish:
1/2 tbsp butter
4 large mushrooms, thinly sliced
1/4 block Mori-Nu silken tofu, cubed

Melt butter in a frying pan over low-medium heat. Add mushrooms and tofu and fry until mushrooms are crispy and tofu begins to brown (about 5 minutes). Toss with lemon and lime juice until absorbed. Place fried mushrooms and tofu to the side.

Add coconut milk to warm frying pan and use your stove's lowest setting to warm the coconut milk. The goal is to keep it as lightly warmed as possible - just warm enough that it won't curdle when mixed with the broth mixture.

Boil 3 cups vegetable broth in a separate saucepan. Add curry paste until your spice preference is reached - start with 1/2 tsp and working up. Drizzle in sesame oil and soy sauce. Stir to blend. Reduce heat to low.

Once broth mixture is cooled enough to add coconut milk without curdling (about 3 minutes), pour the coconut milk into the broth slowly, stirring slowly with a wide spoon in one direction to combine.

Pour soup into bowls and add mushroom-tofu mixture as a garnish in each bowl. You can also use chopped chives, lemongrass, or lime zest ast garnishes if desired.

Makes 4 1.25-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LAWYERHOLLY07.