Tofu soup with lemon grass
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tofu |
| 3 | slices | Galanga or dried/powdered equivalent |
| 2 | eaches | Cilantro roots, chopped |
| 3 | eaches | Lemon grass stalks, cut into |
| 5 | eaches | Guinea peppers, mashed |
| 1½ | tablespoon | Chili sauce, see recipe |
| 2 | eaches | Green onions, chopped |
| 2 | cups | Straw mushrooms 3\" lengths |
| 4 | eaches | Kaffir lime leaves |
| 2½ | tablespoon | Soy sauce |
| 2 | tablespoons | Lime juice |
| ½ | teaspoon | Sugar, optional |
| 2 | tablespoons | Cilantro leaves, chopped |
Directions
A SEASONINGS
B SEASONINGS
GARNISH
Cut tofu into ½" cubes. Cut mushrooms in half.
Put 6 c cold water in a large pot & bring to a rapid boil. Add the A SEASONINGS, reduce heat to medium low & simmer for 15 minutes. Remove any solid pieces of galanga, cilantro, lemon grass or kaffir that there are. Add the tofu & mushrooms & simmer another 3 minutes. Mix in the B SEASONINGS & heat through.
Place soup in a tureen & garnish.
To make the soup less hot use milder chilies.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 10-14-94