In case you were wondering, I’m still doing Weight Watchers (and I’ve lost 10 pounds—yay me!). It just feels weird to write about it all the time here. Anyway! I typically find it easy to stick to the plan for breakfast and dinner, and I’m not much of a snacker, so that’s not a problem either. But lunch has been difficult. I don’t like frozen foods and I’m not a big salad eater. I did sandwiches for a while, but I burnt out on those. I like some canned soups, but I’m trying to avoid them because of the whole BPA thing. When lunchtime rolls around, it’s usually, “Oh, what I’m going to eat? I guess I’ll have some potato chips and a tangerine.” So I’m not so much over-eating when it comes to lunch—it’s mostly just that I’m eating odd things. Things that don’t really constitute a meal.

Not having time to whip up something from scratch on a daily basis, I’ve found that a good solution has been to make a big batch of soup on Sundays to eat during the work week. Soup is easy to heat up and I can have it with some fruit and one of my No-Bake Molasses Bites and it’s a filling (normal! non-potato chip!) meal.

After a few weeks of various lentil soups, I’ve moved onto Asian-inspired ones. Last week, I found a recipe for Coconut-Lime Chicken Noodle Soup in Everyday Food (which apparently is so new, it’s not even up on Martha Stewart’s website yet–sorry, no link!) and I decided to adapt it to my tastes and diet to make Coconut-Lime Tofu Soup. I took out the chicken and noodles and added tofu and mushrooms instead. As I squeezed the lime juice into the pot, I was worried that the soup would be too lime-y for me, but it worked—it reminds me of the coconut soup that comes with the lunch special at our local Thai restaurant.


Coconut-Lime Tofu Soup

Coconut Lime Tofu Soup [Top]

An Asian-inspired vegetarian soup with a coconut-lime broth, fresh mushrooms, and cubes of tofu. Adapted from Everyday Food’s Coconut-Lime Chicken Noodle Soup.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 3 1/2 cup vegetable broth
  • 2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds
  • 1 (13.5 oz) can unsweetened coconut milk
  • 1 (14 oz) package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed
  • 8 oz button mushrooms, thinly sliced
  • 6 tbsp fresh lime juice (about 3 limes)
  • 3 tbsp soy sauce or tamari
  • 2 tsp light brown sugar
  • 1 jalapeno pepper, thinly sliced, seeds removed
  • 3/4 cup packed fresh cilantro leaves


  1. Combine broth and ginger in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes.
  2. Add coconut milk to broth; return to a simmer. Stir in tofu and mushrooms; cook 3 minutes, or until mushrooms are tender. Add lime juice, soy sauce, brown sugar, jalapeno, and 1/2 cup of cilantro leaves to pot; cook 1 minute more.
  3. Garnish bowls with remaining cilantro.

Kiersten is the founder and editor of Oh My Veggies.

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