Coconut-Lime Tofu Soup
By á-48458
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Ingredients
- 3 1/2 c. vegetable broth
- 2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds
- 1-13.5 oz. can unsweetened coconut milk
- 1-14 oz. package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed
- 8 oz. button mushrooms, thinly sliced
- 6 tbsp. fresh lime juice (about 3 limes)
- 3 tbsp. soy sauce or tamari
- 2 tsp. light brown sugar
- 1 jalapeno pepper, thinly sliced, seeds removed
- 3/4 c. packed fresh cilantro leaves
- Read more at http://ohmyveggies.com/recipe-coconut-lime-tofu-soup/#Tz3kYs0zvbiEDDYP.99
Details
Preparation
Step 1
•Combine broth and ginger in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes.
•Add coconut milk to broth; return to a simmer. Stir in tofu and mushrooms; cook 3 minutes, or until mushrooms are tender. Add lime juice, soy sauce, brown sugar, jalapeno, and 1/2 cup of cilantro leaves to pot; cook 1 minute more.
•Garnish bowls with remaining cilantro.
Read more at http://ohmyveggies.com/recipe-coconut-lime-tofu-soup/#Tz3kYs0zvbiEDDYP.99
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