Thai Coconut Soup with Tofu and Rice

Por Pinch of Yum · 40 min

Ingredientes

Modo de preparo

1. Heat the oil in a soup pot over medium heat. Add the garlic, ginger and lemongrass and cook for 3-5 minutes, until soft and fragrant, without letting the garlic brown (lower the heat or take the pot off the heat if it starts to brown).
2. Add the roasted red chili paste and cook for 1-2 minutes.
3. Add the mushrooms and red bell pepper and cook for 3-5 minutes, until they start to release their liquid. Then add the tofu and broth and bring to a simmer.
4. Simmer for 10-15 minutes.
5. Stir in the coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Stir in the cilantro. Taste and adjust the seasoning as you like.
6. Remove the lemongrass pieces and serve the soup over rice in a shallow bowl.

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