Vegan Hot and Sour Soup

Ingredients
Makes 6 servings

1 t peanut oil
¾ t Thai Red Curry Paste
5 1/2 cups vegetable broth
1 t finely grated lime peel or 2 kaffir lime leaves
1 T minced peeled fresh ginger
1 package firm tofu
4 ounces shitake mushrooms slices 1/8 inch thick
4 cups chopped Napa Cabbage
¼ cup lime juice
Chopped fresh cilantro
Chopped fresh green onions

Heat oil in heavy large pot over medium heat. Add curry paste and stir until it begins to stick to pan, about 4 minutes. Stir in broth, lime peel, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add tofu and mushrooms. Cook about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls, sprinkle with cilantro and green onions. Serve!

Market tip: Using Thai red curry paste is an easy way to add tons of flavor and some spice to your cooking. It is available in the condiment section of you local market, it is known as gaeng pet. Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, have a floral-citrus aroma. The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets.