Thai Coconut Soup

This soup is loaded with vegetables, and is very light. Kaffir lime leaf, lemongrass, Thai basil, and galangal ginger give authenticity to this soup. But, regular ginger and basil can be substituted. Lemongrass can be found in Asian stores. It can be chopped and frozen too.  I found this recipe in the book, The 30-Minute Vegan. My family enjoyed this soup.

Ingredients:
3 C water
1 can(15-ounce) coconut milk
3 kaffir lime leaves, or 1 t lime zest
11/4 C chopped yellow onion
2 carrots, thinly sliced
3 garlic cloves, minced
1 T minced fresh galangal ginger
2 C small broccoli florets
2 C chopped bok choy
1 T finely minced lemongrass
1 t seeded and minced thai pepper or other hot pepper
1 pound extra-firm tofu, small cubes
2 T freshly squeezed lime juice
1 T pure maple syrup or brown sugar
2 T minced fresh Thai basil
soy sauce to taste

Method:
1. Place water, coconut milk, and lime leaves in a large pot over medium heat. Begin prepping the vegetables in the order given above, placing them in the pot as you go.
2. After adding the tofu, allow the soup to cook for 5 minutes, or until the veggies are just tender.
3. Add the remaining ingredients, remove the lime leaves and serve hot.

Notes:
Kaffir lime leaf is the bay leaf of Southeast Asia. It is added to stocks and soups and removed before serving.
Lemongrass is a popular grass in Thai and Vietnamese cuisine that imparts a citrus flavor to the dish.