Thai Soup

Untested!  Let me know how it is and any changes!  And send me a pic.

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 (about 1 cm), peeled and finely chopped
• 1/2 Thai chili, finely chopped*
• 2 cups vegetable brothor water (500 ml)
• 1 14-ounce can coconut milk(400 ml)
• 1 tbsp coconut, cane or brown sugar
• 10 oz firm tofu, cubed (275 g)
• 1 tbsp tamari or soy sauce
• The juice of half a lime
• A handful of fresh cilantro, chopped

Directions

• Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.
• Bring it to a boil and then cook over medium heat for about 5 minutes.
• Add the tofu and cook for 5 minutes more.
• Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.
• Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.