Coconut-Lime Tofu Soup

By á-48458

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

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