I found this delicious and easy thai soup recipe on Simple Vegan Blog. I modified it a bit, shocker I know. You can find the original recipe in the link above or you can follow my version below :)
Ingredients: (try to get organic whenever you can - read this great article on the top 4 reasons to eat organic)
1 red bell pepper, thinly sliced length wise
1/2 red onion, sliced or chopped (optional - I did not add in my soup, but feel obligated to mention for you onion lovers)
16 oz. sliced mushrooms (I used a mix of shiitake and white mushrooms)
2 cloves of garlic, finely chopped
2-3 tbsp of ginger root, peeled and finely chopped or grated
1 Serrano pepper, finely chopped (add as little or as many seeds for desired spice level)
32 oz. vegetable broth
1 14 oz. (400 ml) can unsweetened coconut milk
1 package of firm or extra firm tofu, cubed
1 tbsp tamari or soy sauce
The juice of half a lime
Handful of fresh cilantro, chopped
Handful of fresh basil, chopped
Sriracha, add for extra spice
Method:
Place all the veggies (red bell pepper, mushrooms, garlic, ginger and Serrano pepper), veg broth and coconut milk in a large pot.
Bring it to a boil and then cook over medium heat for about 5 minutes.
Add the tofu and cook for 5 minutes more.
Remove from the heat, add the tamari, lime juice, fresh cilantro and basil. Option to add Sriracha for more spice. Stir and serve.
Keeps in the fridge for up to 5 days. Or freeze it.