Tom Kha Gai (Thai Coconut Soup)

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From: Lola's Kitchen Lab • Print this Recipe

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Ingredients:

• 3 14-oz cans coconut milk
• 4 cups vegetable broth
• 1 pound firm tofu, cubed
• 1 large lemongrass stalk, chopped into 1-inch pieces
• 2 Tbsp ginger, freshly grated
• 3 Tbsp fresh lime juice
• 2 tsp curry paste (I used Thai and True’s yellow curry paste)
• 3 Tbsp soy sauce
• 1 Tbsp brown sugar
• 8 ounces mushrooms, sliced
• 3-4 Tbsp fresh cilantro, chopped
• salt or soy sauce to taste

Directions:

1. Place all ingredients, except the fresh cilantro and mushrooms, into the slow cooker, and cook on high for 3-4 hours, or on low for 6-7.
2. Add the mushrooms during the last 20 minutes of cooking, and top with cilantro when serving.