Thai Coconut Soup

Peel the ginger and cut into wafer-thin slices. Peel the garlic and simply press lightly with a knife. Wash and dry the coriander, remove the leaves, save the stems, and set aside for now.

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

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