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Title: Coconut Soup

1 T peanut oil
3 - shallots, minced
2 C mushrooms, thinly sliced
3 C vegetable stock
1 1/2 T fresh ginger, grated
2 T soy sauce
1 T light brown sugar or other sweetener
1 t Asian chli paste
1 - 14 oz. can coconut milk
6 oz. extra-firm tofu, in 1/4 inch dice
1 - lime, zest and juice
2 T lemon juice
1 T fresh cilantro, chopped

Heat the peanut oil in a large pot over medium heat. Add the shallots and cook, stirring, until tender, about 5 minutes. Add the mushrooms and cook, stirring, for 3 minutes. Stir in the stock, ginger, tamari, brown sugar, and chili paste and bring to a boil. reduce the heat to low and simmer for 2-3 minutes, stirring to dissolve the sugar.

Stir in the coconut milk, tofu, lime zest and juice, and lemon juice and simmer until the flavors have blended and the soup is hot, about 5 minutes.

From Vegan Planet
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