Vegetable Thai Coconut Soup “Phak Tom Kati”

Brothy and to the brim with flavour.

1 pkg	Sunrise Medium Firm Tofu , cubed into 1-inch pieces
1½ tbsp	coconut oil
1	shallot , sliced
1	chunk of ginger , sliced into thirds
1	lemongrass stalk , bruised & chopped into thirds
1 tbsp	coconut sugar (may substitute with brown sugar or cane sugar)
1	Thai red chili , remove seeds & cut thinly
6	kaffir lime leaves , sliced thinly
4 cups	coconut milk
2 cups	chicken broth (or vegetable broth if vegetarian/vegan)
3 tbsp	fish sauce (or soy sauce if vegetarian/vegan)
10	white mushrooms , halved
1	Japanese long eggplant , cut into 1” pieces
1 cup	green beans , cut into 1” lengths

In a large pot with a lid, heat the oil on med-high heat for a couple of minutes.
Add in shallot, ginger, lemongrass and stir for about 2 minutes.
Next add sugar, chilies and kaffir lime leaves and stir for another minute.
Then add into the pot the coconut milk, broth, fish sauce, mushrooms, eggplant and cover with lid bringing it to a boil.
Reduce heat to lower and simmer for 5 minutes before adding in the green beans and tofu.
Turn heat up to medium and bring it to another boil and turn down heat and cook until the green beans have turned a brighter green (around 2-5 minutes).
Serve with steamed rice or vermicelli rice noodles topped with chopped cilantro and a squeeze of lime.