Thai Mushroom-Coconut Soup

This is a variation on a Thai classic known as Tom-Kha-Gai.  For a vegetarian version, you can use mushrooms alone or add tempeh or quorn pieces (sauteed lightly in oil.)

Ingredients

1 can coconut milk
2 c broth
1" piece ginger (or galangal if you have it), thinly sliced
2 stalks lemon grass (dried is okay), chopped into chunks
4 kaffir lime leaves
1 pound mushrooms, sliced
juice of 2-3 limes
3-4 T fish sauce
2 T brown sugar
1 large green onion, sliced
1/4 c coriander, chopped

Instructions

1) Heat coconut milk and broth, and bring to a simmer.
2) Add ginger, lemon grass, and kaffir lime leaves.  Simmer for 10 minutes.
3) Add mushrooms and cook for 5 minutes.
4) Add lime juice, fish sauce, and brown sugar and remove from heat.
Serve with coriander and green onion.