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Shared By Charlotte Burns

Coconut-Lime Tofu Soup

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

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