Slow Cooker Thai Coconut Soup

Tom Kha Taohu

Yield: 2½ quarts

Ingredients

  • 3 14-oz. cans coconut milk
  • 4 cups vegetable broth
  • 1 pound firm tofu, cubed
  • 1 large lemongrass stalk, chopped into 1-inch pieces
  • 2 tablespoons ginger, freshly grated
  • 3 tablespoons fresh lime juice
  • 2 teaspoons curry paste (yellow or red)
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 8 ounces mushrooms, sliced
  • 4 tablespoons fresh cilantro, chopped
  • Soy sauce to taste

Instructions

Place all ingredients, except the fresh cilantro and mushrooms, into the slow cooker, and cook on high for 3-4 hours, or on low for 6-7 hours.
Add the mushrooms during the last 20 minutes of cooking, and top with cilantro when serving.