Thai Coconut Tofu Soup - Sole to Soul Coaching

THAI COCONUT TOFU SOUP

INGREDIENTS:

3 lemongrass stalks

1 16 oz can coconut milk

1 tablespoon red chili paste

1 1/2 cups mushrooms, chopped

1/2 small lime juice

1 package organic, non GMO tofu  (or 3 boneless chicken breasts)

8 cups of vegetable broth

1-2 inch ginger, chopped

1 red pepper, sliced

1/2 shallot, sliced into rounds

1 cup cilantro, chopped

Bunch of bok choy – chopped

Optional: Add other veggies (green beans, tomatoes…)

PREPARATION:

1. Crush the lemongrass stalk’s
2. In a large pot over medium low heat, combine broth, lemongrass and ginger
3. Steep for 25 minutes
4. Remove the ginger and lemongrass bits
5. Add , shallots, peppers, mushrooms and chili paste. Then bring to a low boil.
6. Simmer on low for 20 minutes until are soft
7. Add tofu to a non-stick pan with 2-4 tablespoons of water.  Cook until golden brown (can also bake at 350 degrees in oven.
8. Remove pot  from heated add tofu coconut milk, lime juice and cilantro
9. Serve warm.   FROM:  AIM Healthy U:  “60 Metabolic Reset.”