Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 2002


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

407 calories; calories from fat 23%; fat 10.2g; saturated fat 4.3g; mono fat 1.2g; poly fat 2.7g; protein 14.5g; carbohydrates 63.3g; fiber 4.8g; iron 4.4mg; sodium 933mg; calcium 87mg.