Thai Coconut Soup

Preparation

• 1
  Peel the ginger and cut into wafer-thin slices. Peel the garlic and simply press lightly with a knife. Wash and dry the coriander, remove the leaves, save the stems, and set aside for now.
• 2
  Bring coconut milk and broth to a boil in a pot or wok. Then add the ginger slices, some ground chili, garlic, and the coriander with its stems, and simmer for 10 to 12 minutes over medium heat.
• 3
  Meanwhile, drain the tofu, cut it into thin slices, and place it in a bowl. Drizzle the tofu slices with 1 tablespoon of soy sauce and set aside. Now wash the lime, halve it, and squeeze out the juice. Clean and wash the mushrooms, and also slice them. Wash the bell pepper and cut it into small pieces.
• 4
  Now remove the coriander stems from the soup. Then season with another tablespoon of soy sauce and the squeezed lime juice. Finally, add the tofu, mushrooms, and bell pepper and let everything cook for about 8 minutes over low heat. Sprinkle with coriander leaves and serve.