Lemongrass-Coconut Soup with Oyster Mushrooms

Name: Lemongrass-Coconut Soup with Oyster Mushrooms
Ingredients: 14 ounces, extra-firm tofu, cut into ½-inch pieces and patted dry; ¼ cup, fish sauce, divided, plus extra for seasoning; 4 cups chicken or, vegetable broth; 2 (14-ounce) cans, coconut milk; 2 , lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife; 1 (2-inch) piece, fresh ginger, sliced ¼ inch thick; 6 , makrut lime leaves, torn in half; 2 tablespoons, sugar, plus extra for seasoning; 8 ounces, oyster mushrooms, trimmed and torn into 1-inch pieces; 1 , Thai chile, sliced thin, plus extra slices for serving; 3 tablespoons, lime juice, plus extra for seasoning and wedges for serving

Main Courses
Vegetables
Weeknight
Soups

By Jessica Rudolph ･ Appears in Cook's Country December/January 2024

This soup is creamy and comforting and full of lively flavor.

SERVES 4

TIME 45 Minutes

Lemongrass-Coconut Soup with Oyster Mushrooms

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