Lemongrass Soup

Ingredients

4 lemongrass stalks, bottoms only
1 tablespoon coconut oil
2 cloves garlic, minced
1 teaspoon ginger, minced
4 cups vegetable stock
1 teaspoon sriracha
2 cups shiitake mushrooms, sliced
8 ounces tofu, into cubes and pressed dry
juice of 1/2 a lime
1/4 cup cilantro
soy sauce, to taste

Bruise lemongrass with back of knife.

Cook garlic and ginger in oil and add lemongrass, stock, and sriracha. Bring to simmer and add mushrooms.

Meanwhile, shallow fry the tofu pieces in a bit of oil.

When soup reaches simmer, add tofu pieces and lime juice.

Stir in cilantro and soy sauce before removing from heat. Remove lemongrass stalks.