Cut your carrot into thin slices, and halve the beans. Boil some water, and cook the carrot and beans al dente. This takes about eight minutes.

In the mean time, finely chop the ginger, garlic, chili and onion.
Heat some oil in a pan, and sauté for two minutes.

Cut your tofu in cubes. Add them to the sautéed spices. Also add the chilisauce, soy sauce and sambal. Cook for three more minutes.

Cut the bellpepper into bitesized pieces. Drain the carrots and beans. Add them to the pan.

After three more minutes, when everything is cooked, add the vegetable broth. Let it simmer for an extra two minutes.

Time to serve! Add the soup to a bowl, and garnish with lime. You can also add fried- or spring onions or some sesame seeds.