Thai Coconut Soup

To start, press the Silken Tofu (2 pckg) . To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.

Then place something heavy on top of that. I used a box of watercolor painting supplies. Allow the tofu to press until ready to use.

In a large pot, bring Vegetable Broth (2 cups) to a boil.

Add the Lemongrass (4 stalks) , Fresh Ginger (1 cup) , Shallots (8) , Fresh Ground Chili Paste (1/2 tsp) , and Brown Sugar (1/2 Tbsp) to the broth and allow to simmer for about 5 minutes.

Meanwhile, dice the tofu into bite-sized​ pieces.

Add in Baby Bella Mushrooms (8 oz) , tofu, Soy Sauce (1/2 Tbsp) and Coconut Milk (2 cans) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.

Once done cooking, remove from heat and stir in the Lime (1/2) .

Serve hot and topped with Fresh Cilantro (1/2 cup) . Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!