Thai Coconut Lemongrass Soup
2 cans coconut milk
2 stalks of lemongrass (peel dry leaves, smash white part to and slice horizontally into 1/2 cm pieces)
2 cloves garlic (minced through garlic press)
3 kafir lime leaves (de-veined and torn into 4 pieces)
1/4 of a jalapeno or other mild pepper (sliced)
1 red pepper ( sliced bite sized)
1 block firm Chinese style tofu- NOT SILKEN! ( chopped into bite sized bits)
2 carrots ( peeled and sliced)
2 small zucchini (peeled and sliced)
1 can Thai button mushrooms, drained and rinsed
juice of 1 lime
1 vegan veggie cube
vegan hoisin sauce (optional)
In a med/large pot combine all ingredients and let simmer on a med/low temp for about 30-40 minutes adding salt to taste. I like to add a dash of veg. Hoisin sauce but that is totally optional.
You can add more or less lemongrass and/or kafir leaves if you choose. But be cautious using the jalapeño!! Don't use more than a slice or two... or else.
Before serving, depending on how much lemon grass you used, you may want to scoop it out. It is just for flavor, not to eat. But I guess if you wanted to eat it, you could.