Description
Myra Zuckerman Joy of Colorful Cooking Food coach, cooking classes, Presentations on Plant Based Nutritarian cooking joyofcolorfulcooking.com instagram joyofcolorfulcooking Tom Yum Soup- Jenna Fuhrman Serves 2 ½ chopped onion 2 cloves garlic, chopped 1 TBS minced ginger 6 oz mushrooms, any variety, sliced 1 TBS Thai red curry paste 2 cups no salt or low sodium veggie broth 1 cup crushed tomatoes 1 cup light or regular coconut milk 1 stalk lemongrass, cut in half and crushed 2 lime leaves, optional 1 TBS coconut aminos 2 TBS fresh lime juice 2 oz. Firm tofu, cubed Fresh cilantro for serving Water sauté onion, garlic, ginger, mushrooms, red curry pasta with 2 TBS. water until onions are softened. Add veggie broth, crushed tomatoes, coconut milk, lemongrass, and lime leaves. Bring to boil and simmer for 5 minutes. Remove lemongrass and lime leaves. Add coconut aminos and lime juice and cook for 3 minutes. Serve with cilantro. http://www.actontv.org
