Source: dLife

Pineapple and mint provide a refreshing hint of sweetness in this Asian vegetable soup.

Servings

2 cup sliced white onion , thinly
2 tsp canola oil (or vegetable oil)
5 medium garlic cloves , minced or pressed
1 red hot chile peppers , seeded and minced (to taste)
7 cup low sodium vegetable broth
1.5 cup Mushrooms, strawberry, canned, drained, piece
1 cup fresh diced pineapple (or canned, drained)
1 cup chopped tomato
2 tbsp fresh basil , chopped
0.5 oz fresh mint , or cilanto, chopped (1 tbsp)
2 tbsp fresh lime juice
0.25 cup low sodium soy sauce (or Asian fish sauce)
8 oz firm tofu , cut into 1/2-inch cubes

1 In large soup pot, heat oil over medium low. Add onions and sauté 5 minutes, until softened.
2 Add garlic and chiles and sauté another minute, stirring to prevent sticking.
3 Add stock, mushrooms, pineapple, and tomatoes and bring to boil. Reduce heat and simmer 5 minutes.
4 Add basil, mint or cilantro, lime juice, soy sauce or fish sauce, and tofu. Simmer 5 to 10 minutes, until flavors are well blended.
5 Garnish each serving with lime wedge.

One pound of shelled deveined shrimp or cubes of firm, white fish can be substituted for tofu. Simmer soup additional 5-10 minutes to ensure fish is thoroughly cooked.