Thai Coconut Soup w/ Tofu

2 - 4 cups asian vegetable stock (see below)

1 (14 oz) can of full-fat coconut milk

1 - 2 tablespoons tamari

1 - 2 tablespoons Chinese chili paste (or hot sauce) - to taste

2 - 4 carrots finely chopped

1 - 2 cups sliced shitake mushrooms

1 bunch of cilantro, chopped

6 stalks celery hearts, chopped

2 - 3 cups of bok choy, chopped (leaves included)

8 oz extra-firm tofu, cubed

salt to taste

In a medium stockpot, combine stock, coconut milk, tamari, chili paste, carrots, and mushrooms.  Simmer until vegetables are tender crisp. 

A few minutes before serving add remaining ingredients.

Options:

- add a few tablespoons lime juice for Hot & Sour Soup. 

- replace tofu with cooked (left over) chicken breast or pork tenderloin.

- dizzle with a bit of toasted sesame oil

- replace these veggies with your favorites

(if using vegetable stock, add ginger and lemongrass)

Asian Soup Stock

10 - 12 cups water

1 large onion, skins left on and cut into chunks

1 head garlic, cut in half crosswise

2 inch piece of ginger, sliced

3 - 6 stalks of celery, chopped roughly

2 carrots, chopped roughly

1 - 2 oz dried mushrooms

One 4-inch piece kombu

Couple stalks lemongrass, chopped

1 -2 teaspoons red pepper flakes

1 - 2 teaspoons salt

Place all ingredients into a large stockpot.  Bring to a boil, cover, and reduce heat to low.  Simmer for 3 hours or more.

Strain stock and discard solids.  Stock can be frozen for later use or stored in glass quart jars in the frig for 5 - 7 days.