Spicy Thai Coconut Soup

adapted from Jolinda Hackett, Vegetarian.About.com

3 cups vegetable broth
1 cup shiitake or other mushrooms, thinly sliced
½ cup tomatoes, diced
1 cup coconut cream
2 tablespoons lime juice
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or to taste
2 tablespoons chopped fresh cilantro (optional)

Directions:

1. In a large soup or stock pot, bring the vegetable broth to a simmer.
2. Add remaining ingredients, except for cilantro, and allow to cook over medium-low heat for at least fifteen minutes, stirring occasionally.
3. Remove from heat and stir in fresh chopped cilantro just before serving.