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

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 (if you prefer something not spicy, then skip this ingredient)
• 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

Preparation

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.