Thai Coconut Curry Soup

3 tablespoons olive oil

1 cup onion, chopped

½ cup green bell pepper, chopped

½ cup orange bell pepper, chopped

½ cup red bell pepper, chopped

½ cup white mushrooms, sliced

4 cloves garlic, chopped

1 cup fresh asparagus, cut into 1” pieces

2 cups snap peas

32 oz. Vegetable or veggie chicken broth

1 teaspoon salt

½ teaspoon pepper

2 teaspoons curry powder

2 teaspoons lemongrass seasoning blend (if available)

2 teaspoons red chile paste

1 cup coconut milk

1 cup coconut cream

1 lb. silken tofu cut up into small cubes

¼ cup chopped cilantro

In a 4 quart saucepan, sauté the onions, bell peppers, mushrooms and garlic just until tender, add asparagus and snap peas. Stir for another minute or two. Add vegetable broth, seasonings and chile paste. Add coconut milk, coconut cream and tofu. Simmer on low for about 10-15 mins. Do not boil.

Sprinkle chopped cilantro on top right before serving.