1. Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
2. Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
3. Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, and cook 10 minutes.
4. Remove lime leaves, and add tofu to soup. Cook 2 to 3 minutes more, or until tofu is heated through.
Per: Calories: 257, Protein: 16g, Total fat: 15g, Saturated fat: 6g, Carbs: 14g, Cholesterol: mg, Sodium: 630mg, Fiber: 4g, Sugars: 6g
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 436.2mg||15 %|
|Potassium 468.5mg||12 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 16.3g|
|Protein 2.6g||4 %|
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Calories per serving: 88
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