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.