Thai Red Curry Coconut Soup

• 1 1/2 cup Unsweetened Light Coconut Milk
• 2 tsp Minced Ginger
• 2 tsp Grated Lime Zest
• 2 tsp Dried Lemongrass (or Lemon Juice)
• 3 cup Very Mild Vegetable Stock
• 1 tsp 1-3 teaspoons Thai Red Curry Paste (To desired spicyness)
• 1 packages Mushrooms
• 2 cup Spinach
• 14 oz Extra Firm Tofu
• 2 tsp Sugar
• 2 tsp Light Soy Sauce
• 1 Lime Juice to taste

1. Combine lime zest, Lemongrass (or juice), ginger, coconut milk, and stock in large pot and bring to a boil.
2. Reduce heat to meduim-low and simmer for 5-10 minutes.
3. Add curry paste a half teaspoon at a time, stirring well to combine and testing as you go, bringing flavor to desired spicyness.
4. Chop mushrooms and stir into soup.
5. Let simmer 5 more minutes, or until they begin to become soft.
6. Stir in spinach, and let simmer until it begins to shrink or wilt.
7. Cut tofu into small cubes, and stir into soup.
8. Stir in sugar and soy sauce.
9. Simmer about 10 more min.
10. Add lime juice to taste

milk, ginger, lemon juice, vegetable stock, red curry, mushrooms, spinach, sugar, soy sauce, lime juice

Taken from cookpad.com/us/recipes/332007-thai-red-curry-coconut-soup (may not work)