Steam 2 cups jasmine rice with 4 cups water - reserve.
Prepare:
1 package firm tofu - chop into tiny cubes
2-4 carrots - sliced or shredded
1/4 head broccoli - cut into small trees, and peel and shred stems
1 yellow bell pepper - chop into 1/2 inch pieces
1-2 cups cilantro - chop
2 inch piece of ginger - peel, chop
2 stalks lemon grass (Optional) - peel, chop
2 inch piece of galangal (Optional) - peel, chop
2-6 kaffir lime leaves
2 cups dry shiitake mushrooms
3 tsp fish sauce
pinch kosher salt
6 cups water
Heat 1 can coconut milk and 1/2 can coconut cream until liquid in a 2 quart pot.
Add ground cardamom and coriander - up to 1 tsp each.
Add cilantro, ginger, kaffir lime leaves.
Add lemon grass and galangal if you have them.
Add fish sauce and salt if needed - caution - fish sauce has very high sodium content, so salt is only necessary to open up flavors - just a pinch!
Add ~4-6 cups water
Add shiitake mushrooms and simmer for 10 minutes.
Add carrots and broccoli - cook until tender.
Add bell pepper - cook until tender-crisp.
Add tofu and heat through before serving.
Serve with or over jasmine rice.
