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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

Description

Tame This Fiery Soup By Seeding The Chile. If You Love Heat, Try Using Two Chiles.

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