vegan thai coconut soup - tom kah gai

This is a vegan version of one of my favorite soups modeled after Thai Tom Kah Gai soup. The vegetables can be modified like crazy, as can additions of rice noodles, and if you are cooking for non-vegetarians you can always add in shrimp or cubed chicken.

Ingredients:
1 carton "no-chicken" broth
2-3 tbsp. Bragg's Liquid Aminos (vegan soy sauce substitute)
2 tbsp red curry paste
3 stalks lemongrass, smashed flat and cut into 2" strips
1 cup pea pods or snow peas
1/2 c. carrots, coined or thin strips
1 large can stewed whole tomatoes, drained, rinsed, and diced
1 can straw mushrooms, drained
4 shitake mushrooms, caps only, cut into strips
raw sugar, to taste
1 tsp molasses
1 lime, zested and juiced
1 can bamboo shoots
1 1-inch piece of ginger, trimmed and sliced
1 can water chestnuts
1 small bunch of cilantro, leaves only, chopped
2 cans low-fat, unsweetened coconut milk

Process:
1. In large stockpot combine broth, Bragg's, and curry paste - whisk and bring to a boil.
2. Add lemongrass, boil 10 minutes. You can remove the lemongrass, as it is inedible, but many people like to chew on it for the flavor so you can also leave it in the soup.
3. Add pea pods, carrots, tomatoes, both types of mushrooms, sugar, molasses, zest and juice from lime, bamboo, ginger, and chestnuts. Bring to a simmer, simmer until carrots are desired consistency - approximately 15 minutes.
4. Stir in coconut milk and cilantro, bring just to a simmer, turn off heat and serve. This soup also has great flavor if you prepare it the day before and warm it before serving - the flavors intensify overnight.