| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Soups, Thai, Appetizers, Tofu, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu |
| 2 |
c |
Straw mushrooms |
| 3 |
sl |
Galanga or dried/powdered equivalent |
| 2 |
|
Cilantro roots, chopped |
| 3 |
|
Lemon grass stalks, cut into 3" lengths |
| 4 |
|
Kaffir lime leaves |
| 2 1/2 |
tb |
Soy sauce |
| 5 |
|
Guinea peppers, mashed |
| 1 1/2 |
tb |
Chili sauce, see recipe |
| 2 |
tb |
Lime juice |
| 1/2 |
ts |
Sugar, optional |
| 2 |
|
Green onions, chopped |
| 2 |
tb |
Cilantro leaves, chopped |
INSTRUCTIONS
A SEASONINGS
B SEASONINGS
GARNISH
Cut tofu into 1/2" 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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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