Thai Coconut Soup

Peel the ginger and cut it into paper-thin slices. Peel the garlic and gently crush it with the side of a knife. Wash and dry the coriander, pick off the leaves, set the stems aside, and keep both for later.

Bring the coconut milk and broth to a boil in a pot or wok. Then add the ginger slices, a little ground chili, garlic, and the coriander together with its stems, and let simmer over medium heat for 10 to 12 minutes.

Meanwhile, drain the tofu, cut it into thin slices, and place in a bowl. Drizzle the tofu slices with 1 tablespoon of soy sauce and set aside. Now wash the lime, cut it in half, and squeeze out the juice. Clean, wash, and slice the mushrooms. Wash the bell pepper and cut into small pieces.