Vegan Thai Soup

Ingredients

1/2 julienned red onion

1/2 julienned red bell pepper

3 sliced mushrooms

2 cloves of garlic, finely chopped

1/2-inch piece of ginger root peeled and finely chopped

1/2 Thai chili, finely chopped

2 cups vegetable broth or water

1 14-ounce can coconut milk

1 tbsp coconut, cane or brown sugar

10 oz firm tofu, cubed

1 tbsp tamari or soy sauce

The juice of half a lime

A handful of fresh cilantro, chopped

Cooking Directions

1. Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.

2. Bring it to a boil and then cook over medium heat for about 5 minutes.

3. Add the tofu and cook for 5 minutes more.

4. Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.

5. Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.