Daily Vegan Lunch for 4 March, 2013: One Pot Thai Coconut Soup

Spicy coconut, lime, mushrooms, carrot, and noodle soup when it is snowing outside… Yum.

thai coconut soup

5 cups water
1 veggie broth cube
3/4 cup shiitake mushrooms
1 carrot, chopped
1 cup onion, chopped
1.5 cups firm tofu, cut into cubes
Quick cooking Korean noodles or linguine. If using linguine, soup will take about 10 minutes longer in cooking time

3 cloves garlic
2 tablespoons red chili sauce, Sriacha, or tabasco or 1/2 teaspoon cayenne pepper
Juice of one lime

1 can coconut milk (13.5 ounces)

Fresh cilantro

Soak mushrooms in water in an large pot on the stove for about 5 minutes. Turn burner on and add veggie broth cube, carrots, onion, and tofu. Bring it to a soft boil at medium-high heat, then turn the heat to medium. Add quick cooking noodles. Noodles should be done in about 2 minutes, longer if using regular linguine.

Once noodles are al dente, add garlic, chili sauce, and lime juice. Stir in coconut milk and simmer for about 3 more minutes. Serve with fresh cilantro.

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