Vegan Thai Soup

• 1 shallot, chopped
• 1 clove garlic, minced
• 2 Tbs ginger, grated
• 1 Tbs vegetable oil
• 2 cups vegetable stock
• 1/4 cup lemon juice
• 5-6 dried kaffir lime leaves
• 2 Tbs soy sauce
• Dash of white wine
• Squirt of chili sauce (to taste)
• 1/3 cup dried black mushrooms
• 1 can coconut milk
• 1/3 cup sugar peas
• 1/4 cup cilantro
• Fresh cracked pepper

1. Heat vegetable oil in heavy large pot over medium-high heat. Add onion, garlic, and ginger; saute until tender, stirring occasionally, about 6 minutes.
2. Add 2 cups water, 1/4 cup lemon juice, kaffir lime leaves, soy sauce, white wine, and chili sauce; bring to boil. Reduce heat to medium, add black mushrooms, and let simmer for 5 to 6 minutes.
3. Add coconut milk ensuring not to let boil (boiling will cause the coconut milk to curdle).
4. Finally add sugar peas and simmer for a minute or two. Garnish with cilantro and fresh pepper. Serve immediately.

shallot, clove garlic, ginger, vegetable oil, vegetable stock, lemon juice, lime leaves, soy sauce, white wine, squirt of chili sauce, black mushrooms, coconut milk, sugar peas, cilantro, cracked pepper

Taken from www.epicurious.com/recipes/member/views/vegan-thai-soup-50116475 (may not work)