Instructions: In a large soup pot, saute the onions in the oil on low heat for about 5 minutes, until softened. 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 the heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 to 10 minutes until the flavors are well blended.

Sprinkle with mung bean sprouts and basil leaves and accompany each serving with a wedge of lime.

THE TOFU replaces shrimp or fish. SOY replaces asian fish (anchovy) sauce.

NOTES : Dark, rich, clear broth is the perfect backdrop for small, white cubes of firm tofu. Plan the soup for a party or store leftover tightly covered and refrigerated for up to 4 days. Pineapple and mint provide the refreshing hint of sweetness common to traditional Asian soups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.