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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tame this fiery soup by seeding the chile. If you love heat, try using two chiles. Ingredients:
1 teaspoon vegetable oil |
cooking spray |
1 cup thinly sliced shallots |
1 tablespoon matchstick-cut peeled fresh ginger |
1 teaspoon ground turmeric |
1 serrano chile, thinly sliced |
1 garlic clove, minced |
1 1/2 cups shredded green cabbage |
1 cup sliced shiitake mushroom caps (about 3 ounces) |
1/2 cup (1/4-inch-thick) diagonally cut carrot |
1 cup water |
1/4 cup low-sodium soy sauce |
1/2 teaspoon sea salt |
1 (14-ounce) can light coconut milk |
1 pound water-packed firm tofu, drained and cut into 1-inch cubes |
2 tomatoes, cut into 1-inch-thick wedges |
1/2 cup torn fresh basil leaves |
1/4 cup (1-inch) sliced green onions |
2 cups hot cooked jasmine rice |
4 lime wedges |
Directions:
1. Heat oil in a large nonstick saucepan coated with cooking spray over medium-high heat. Add shallots; sauté 2 minutes. Reduce heat to medium. Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushroom, and carrot; cook 2 minutes, stirring occasionally.
2. Stir in water, soy sauce, salt, and coconut milk; bring to a boil. Add tofu. Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in basil and onions. Serve over rice with lime wedges.
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