Tuesday, March 6, 2012

Lime-Coconut Tofu Soup

I am always looking for recipes that are not the same old boring dishes, and I love when I find a really good vegetarian recipe.  It is nice to not eat meat once in a while, but don't get me wrong I loveeeee meat.  I adapted this recipe and added some ingredients of my own.  As I followed the original recipe and tasted it I felt that even though it is a lime soup it was a little too limey, so I added some extra ingredients that I felt balanced the soup out very well.  I made this meal for my mother and best friend and they also loved the soup.  I served an appetizer as well which you will see as my next post, and it was so so so good.

Serves 4

The Ingredients
4 1/2 cups vegetable broth (I used better than bouillon)
2 inch piece fresh ginger, cut into 1/4 inch round pieces
1- 13.5 oz can of unsweetened coconut milk (low fat)
2 cups cremini  mushrooms, sliced
1 14oz package of firm tofu, cut into bite size pieces
6 tablespoons lime juice
3 tablespoons soy sauce
2 teaspoons light brown sugar
1 tablespoon honey
1 jalapeno pepper, thinly sliced
3/4 cup fresh cilantro


The Process
1.  In a large pot combine veggie broth and ginger, bring to boil over high heat, then reduce to medium heat and cover and simmer for 10 minutes.

2.  Add coconut milk to broth and bring back to a simmer.  Stir in tofu and mushrooms and cook for about 4 minutes or until mushrooms are tender.

3.  Then add lime juice, soy sauce, brown sugar, honey, jalapeno, and most of the cilantro.  Cook for 1 minute and serve up.  Garnish with a little cilantro.


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