Tom Kha Gai (Thai Spicy Coconut Soup)

• 1 Tablespoon Oil
• 1/2 packages (454g Size) Firm Tofu, Cubed
• 1 cup Chopped Mushrooms (use An Earthy Flavored One, Such As Shitake)
• 1/2 whole Red Bell Pepper, chopped
• 1/2 cups Bamboo Spears, Roughly Chopped
• 1 whole Lemongrass (bruised By Bending Back And Forth, 3 Sections)
• 1 teaspoon Red Pepper Flakes (or 2 Fresh Red Chilis, Seeded)
• 2 whole Green Onions, Chopped
• 1 Tablespoon Fresh Ginger, Chopped Finely
• 2 cloves Garlic, Chopped
• 6 cups Vegetable Stock
• 1 Tablespoon Nori, Finely Chopped (gives The Fishy Flavor)
• 2 teaspoons White Sugar
• 3/4 teaspoons Sea Salt
• Pepper To Taste
• 1/2 cans (13.5 Oz. Can) Coconut Milk
• 1/3 cups Lime Juice (you May Need To Use More If Not Using Fresh)
• 1/8 cups Cilantro, Chopped
• 2 cups Rice, Cooked

1. In a large pot, saute the oil and tofu until the tofu picks up some color (about 3 minutes). Add the mushrooms until they begin to take on a little color (about 3 minutes). Add all other ingredients (except for the coconut milk, lime juice, cilantro, and rice) and allow to simmer, covered for about 15 minutes.
2. Add the coconut milk and lime juice, continue to simmer for an additional 15 minutes, covered. Take off of the heat, stir in the cilantro leaves, allow to sit for about 5 minutes, serve over rice (if using) and enjoy!

oil, mushrooms, red bell pepper, red pepper, green onions, fresh ginger, garlic, vegetable stock, white sugar, salt, pepper, coconut milk, lime juice, cilantro, rice

Taken from tastykitchen.com/recipes/soups/tom-kha-gai-thai-spicy-coconut-soup/ (may not work)