Randy Mayor; Melanie J. Clarke
4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)

Tame this fiery soup by seeding the chile. If you love heat, try using two chiles.

How to Make It

Step 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.

Step 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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