| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Soups, Thai, Appetizers, Tofu, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Firm tofu |
| 4 |
c |
Water |
| 1 |
|
Celery stalk |
| 2 |
c |
Napa cabbage, sliced |
| 4 |
|
Green onions |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Garlic, crisp-fried in oil |
| 1/2 |
c |
Cilantro sprigs, chopped |
| 1/8 |
ts |
White pepper, ground |
INSTRUCTIONS
Cut the tofu into cubes & place it in a large pot with water. Slice
the celery diagonally into pieces about 1/8" thick & 1" long. Slice
the cabbage into pieces 1/4" wide & 1" long. Add the vegetables to
the pot. Bring to a gentle boil & cook about 3 minutes: the celery
should be tender-crisp. Meanwhile, slice the onions diagonally into
pieces about 1/8" thick & set aside.
Add the onions, soy sauce & crisp-fried garlic with its oil, to the
pot. Remove the soup from the heat immediately & pour into a soup
tureen. Garnish with cilantro sprigs & sprinkle the pepper on top.
William Crawford & Kamolmal Pootaraska, "Thai Home-Cooking"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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