Thai Mushroom-Coconut Soup (Tom Kha Gai)

This is a variation on a Thai classic known as Tom-Kha-Gai.  For a vegetarian version, you can use mushrooms alone or add tempeh or quorn pieces (sauteed lightly in oil.)

Ingredients

• 1 can coconut milk
• 2 c broth
• 1″ piece ginger (or galangal if you have it), thinly sliced
• 2 stalks lemon grass (dried is okay), chopped into chunks
• 4 kaffir lime leaves
• 1 pound mushrooms, sliced
• juice of 2-3 limes
• 3-4 T fish sauce
• 2 T brown sugar
• 1 large green onion, sliced
• 1/4 c coriander, chopped

Instructions

1. Heat coconut milk and broth, and bring to a simmer.
2. Add ginger, lemon grass, and kaffir lime leaves.  Simmer for 10 minutes.
3. Add mushrooms and cook for 5 minutes.
4. Add lime juice, fish sauce, and brown sugar and remove from heat.
   Serve with coriander and green onion.