THAI COCONUT SOUP

1 Tbsp. vegetable oil
¾ C. julienned onion
8 lg. chunks ginger
4-5 cloves garlic
1 red jalapeno (optional)

1 Tbsp. green curry paste or curry powder
4 kafir lime leaves

3 C. vegetable broth
6-8 shitake mushrooms
1 C. green onions
2-3 C. tofu or veggies

1 C. fresh chopped basil (Thai or sweet)
1 ½ C. coconut milk

1 ½ Tbsp. fresh lime juice
Fresh cilantro for garnish

1. Heat veggie oil; sauté onion, ginger and garlic.
2. Add curry paste and lime leaves when onions and soft and sauté for 2-3 more minutes, stirring the whole time.
3. Add veggie broth, bring to a boil and simmer 10 minutes.
4. Add the shitake mushrooms, green onions, tofu (or veggies). Bring to a boil, then add basil and coconut milk. Bring to a simmer, then turn off heat.
5. Garnish with fresh cilantro and lime juice. Serve alone or over Jasmine or Thai sticky rice.