1. Coarsely chop pork tenderloin reserved from the Smoky Grape Tomato and Mushroom Roast recipe; combine with the reserved vegetables in a Dutch oven.
2. Add chicken broth and pepper flakes to the pork and vegetables. Bring to boil over high heat; reduce heat and simmer 5 minutes.
3. Stir in coconut milk and sugar; cook 5 minutes to heat through. Salt to taste. Divide soup between 4 bowls; sprinkle with cilantro and serve with lime wedges.

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