Thai Coconut Soup with Tofu

• 1 tablespoon vegetable oil
• 4 ounces shiitake mushrooms, stemmed and cut into 1/2-inch pieces
• 1 -2 stalks lemon grass, trimmed to bottom 6 inches and minced (3 tablespoons)
• 2 tablespoons minced ginger
• 1 garlic clove, minced
• 4 teaspoons Thai red curry paste
• 6 cups vegetable broth
• 3 tablespoons fish sauce substitute
• 1 tablespoon organic sugar
• 2 (14-oz) cans coconut milk
• 14 ounces extra-firm tofu, cut into 1/2-inch pieces
• 6 ounces snow peas, strings removed, cut into 1/2-inch pieces
• 3 tablespoons lime juice (2 limes)
• salt and pepper
• 1/2 cup fresh cilantro leaves
• 3 scallions, green parts only, sliced thin on bias
• Lime wedges

Vegan Fish Sauce Substitue:

• 3 cups water
• 3 tablespoons salt
• 2 tablespoons soy sauce
• 1 ounce dried sliced shiitake mushrooms