Coconut soup with tofu and mushrooms

Ingredients

• 1 1/2 cups jasmine rice
• 2 stalks lemongrass
• 1 (2-inch) piece fresh ginger, thinly sliced
• 4 cups vegetable broth
• 2 (13.5 oz) cans coconut milk
• 8 oz white mushrooms, sliced
• 1 (14 oz) block extra-firm tofu, cut into 3/4-inch cubes
• 1 cup cherry tomatoes, halved
• 1 serrano chile, sliced
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 2 limes
• 1/4 cup chopped fresh cilantro

Steps

1. Cook the rice according to the package directions.
2. Trim the lemongrass, cut it into 2-inch pieces and bruise it with the back of a knife.
3. In a large pot, simmer the lemongrass and ginger in the broth for 10 minutes.
4. Add the coconut milk, mushrooms, tofu, tomatoes and chile. Simmer gently for 8 minutes.
5. Stir in the soy sauce, brown sugar and the juice of 1 1/2 limes.
6. Take out the lemongrass and ginger. Top with cilantro and serve with the rice and lime wedges.