In a large soup pot, saute the onions in a bit of the reserved mushroom liquid on low heat for about 5 minutes, until soft. Add garlic and chiles and saute for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well blended. Sprinkle with sprouts and basil leaves and accompany each serving with a wedge of lime. Posted to fatfree digest by "Jan Gordon"
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|Serving Size: 1 Serving (1851g)|
|Recipe Makes: 1|
|Calories from Fat: 123 (17%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 0mg||0 %|
|Sodium 2790.2mg||96 %|
|Potassium 2866.4mg||75 %|
|Total Carbohydrate 119.4g||35 %|
|Dietary Fiber 29.3g||117 %|
|Sugars, other 90.2g|
|Protein 55.6g||79 %|
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Calories per serving: 741
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