Thai Coconut Soup

vegetable stock
sesame oil
coconut milk
extra firm tofu
onion
carrot
shiitake mushrooms
ginger
garlic
lemongrass
lime
rice noodles
cilantro
peanuts

Heat sesame oil in a soup pot. Cube the tofu and fry it in sesame oil. Chop half an onion. When the tofu gets brown on the outside, add onion to the pot. Saute the onion for a few minutes. Add a chopped carrot to the pot and then add stock. Add grated ginger, 4 cloves of minced garlic, chopped mushrooms, and the juice of one lime. Cut the lemongrass into 1 inch pieces and add the the pot. Add a can of coconut milk and simmer. In another pot, cook the rice noodles. serve the soup over the noodles and garnish with cilantro, peanuts, and lime wedges.