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Ingredients

1 can of coconut milk

1 can of coconut cream

32. oz of chicken/vegetable broth

2 stalks of finely chopped lemongrass

1 bunch of finely chopped cilantro

1 red, yellow & green pepper for spice

1 block of tofu (can substitute chicken, shrimp, beef, etc.)

minced ginger

1 clove of garlic

1/2 onion

1 lime

4 oz. fresh sliced mushrooms

2 Tbsp fish sauce

2 Tbsp soy sauce

1 box of thin noodles

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Preparation

Cut your tofu into cubes and if you are using chicken or beef, do the same. Season to taste and saute until cooked through. Add in your mushrooms, onions and garlic and sprinkle a bit of soy sauce in the pan. Cook until onions are wilted and mushrooms are soft and pliable.

In a large pot, pour your stock in and bring to a boil, then add in your coconut cream and milk. Bring to a second boil and then add in your tofu, mushrooms, onions & garlic mix. Simmer and stir occasionally. Pour in your soy sauce, fish sauce, ginger, peppers and lemongrass.

Once the soup simmers for 20 minutes, add in your cilantro & you can either boil your noodles separately or add the hard noodles into your boiling soup.

Sit down with your chopsticks and a spoon to slurp your soup & enjoy!

 

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