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Tom Kha Gai (Thai Coconut Soup)


4 cups organic free-range low sodium vegetable broth
1 15-ounce can full-fat organic coconut milk
1 stalk lemongrass, cut into 1-inch pieces and pounded to really release the flavors
6 kaffir lime leaves
6 thin slices fresh galangal root (or ginger)
1 cup sliced mushrooms
1 small red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
3 tablespoons fish sauce (or soy sauce)
2 tablespoons fresh lime juice
1/4 teaspoon chili flakes
1 cup firm tofu, diced (optional, you could also add in chicken or shrimp, etc)
1 tomato, diced
1/4 cup thai basil, roughly chopped (optional)
1/4 cup cilantro, roughly chopped



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