Serves: 3
| Ingredients | Qty | Prep |
| Carrot | 2 medium | julienne |
| Red pepper | 2 medium | julienne |
| Mushrooms | 1 cup | chopped |
| Swanson broth | 32 oz | thai ginger |
| Silken tofu | 12 oz | cubed |
| Coconut milk | 14 oz | 1 can |
| Lime juice | to taste | |
| Cilantro | to taste | chopped |
Method:
- Fry carrots and pepper for few minutes
- Add mushrooms and cook well
- Add broth, tofu and coconut milk
- Bring to boil, then reduce heat
- Cook for 10-15 minutes until desired consistency
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