• 1 tablespoon sesame oil
• 1 bunch scallions - finely chopped reserve 2-3 tablespoons of the green parts for topping soup
• 1 cup sliced bell pepper from 1 large or 2 smaller bell peppers
• 1 cup chopped green beans
• 4-6 cloves garlic - minced adjust to your garlic preference
• 1 jalapeno - finely chopped
• 2 tablepoons grated ginger
• ¾ cup jasmine rice
• 1 can full fat coconut milk you can use low fat but the soup will be less creamy
• 6-8 cups vegetable broth* if you'e not vegetarian you can use bone broth for extra protein
• 1 bunch cilantro - finely chopped reserve 2-3 tablespoons for topping the soup
• juice from 2 limes
• zest from 1 lime
• 3 tablespoons soy sauce or tamari use tamari if gluten free
• salt to taste I did not add any additional salt but adjust to your preference
• ¼-1/2 teaspoon black pepper
• 2-3 tablespoons maple syrup
• ~14 oz block extra firm tofu - cubed

Toppings

• chili oil/chili crisp
• sesame seeds