Thai Tom Kha Coconut Soup with Mushrooms

Ingredients

• 2 cans (13.5 oz each) Full-fat Coconut Milk
• 8 oz Cremini Mushrooms
• 1 cup Cherry Tomatoes
• 2 cups Vegetable Broth
• 2 tbsp Lemongrass Paste
• 1 tbsp Fresh Ginger
• 2 tbsp Tamari
• 2 whole Lime
• 1 tsp Maple Syrup
• 1 whole Fresh Red Chili
• ¼ cup Fresh Cilantro
• 2 cups Jasmine Rice

Instructions

1. Cook jasmine rice according to package directions.
2. Combine vegetable broth, lemongrass paste, and ginger in a pot. Bring to a simmer. Cook 5 minutes to infuse.
3. Add coconut milk and mushrooms. Simmer 8 minutes until mushrooms are tender.
4. Add cherry tomatoes, tamari, and maple syrup. Cook 2 minutes. Remove ginger coins.
5. Stir in lime juice. Serve in bowls over rice, topped with chili slices and fresh cilantro.