Tofu and lemon grass soup (tom yam tow-hoo)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 3 | Dried Kaffir lime leaves; OR Grated lime peel | |
| 3 | tablespoons | Low-sodium soy sauce OR- tamari |
| ¼ | teaspoon | White pepper |
| 2 | tablespoons | Lemon juice |
| 3 | teaspoons | Sucanat(R) or brown sugar |
| 1 | Stalk lemon grass cut into 1\" pieces, OR Grated lemon peel | |
| 1 | teaspoon | Cayenne pepper |
| 1 | cup | Soft tofu; cut into 1\" cubes |
| 1 | cup | Sliced Shiitake mushrooms (fresh) |
| 2 | cups | Chopped bok choy |
| ¼ | cup | Finely chopped scallions |
| ¼ | cup | Coarsely chopped cilantro (fresh) |
| 1 | Lime; cut into wedges | |
Directions
In a stockpot, mix water, lime leaves, soy sauce, white pepper, lemon juice, Sucanat and lemon grass. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add cayenne pepper, tofu, and mushrooms. Simmer for 5 minutes.
Add bok choy and simmer until tender-crisp, about 2 to 3 minutes.
Discard Kaffir lime leaves. Ladle hot soup into individual serving bowls. Garnish with scallions, cilantro and lime wedges, and serve.
Per serving: 81 cal, 7 g prot, 87 mg sod, 8 g carb, 3 g fat, 0 mg chol, 10 mg calcium
HINTS: o Dried Kaffir lime leaves add a citrus flavor. Look for them in Asian grocery stores. o Use only the lower white part of the lemon grass stalk. o Substitute reconstituted dried Shiitake mushrooms for fresh. o Substitute chopped green cabbage, broccoli, or Chinese or Napa cabbage for bok choy.
Source: Vegetarian Gourmet - Spring 1994 Typed for you by Karen Mintzias Submitted By JOELL ABBOTT On 03-23-95