Thai Coconut Lime-Lemongrass Soup W/Tofu
vegan/kosher-parve/gluten free - use organic ingredients
INGREDIENTS
Nutrition- 1tablespoon olive oil
- 2
- 1
- 1tablespoon Thai curry paste
- 4cups vegetable broth
- 3tablespoons Worcestershire sauce
- 2tablespoons Splenda brown sugar blend
- 8
- 2tablespoons fresh lime juice
- 1
- 1⁄4
- 1⁄2cup sugar-free coconut syrup, Davinci
- 8
- 4cups so delicious original sugar-free coconut milk
- 1
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DIRECTIONS
- Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
- Cook for one minute while stirring.
- Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
- Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
- Stir in lime juice and coconut syrup.
- Garnish with cilantro and slice of lime.
- Salt to taste.
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