| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Soups, Thai, Appetizers |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3 |
|
Dried Kaffir lime leaves 1 |
| 3 |
tb |
Soy sauce |
| 1/4 |
ts |
White pepper |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Brown sugar |
| 1 |
|
Stalk lemon grass, cut into 1" pieces 2 |
| 1 |
ts |
Cayenne |
| 1 |
c |
Soft tofu, cubed |
| 1 |
c |
Shiitake mushrooms, sliced |
| 2 |
c |
Bok choy, chopped 3 |
| 1/4 |
c |
Scallions, finely chopped |
| 1/4 |
c |
Cilantro, chopped |
| 1 |
|
Lime, cut into wedges |
INSTRUCTIONS
In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon juice,
sugar & lemon grass. Bring to a boil, reduce heat & simmer for 15 minutes.
Add cayenne, tofu & mushrooms. Simmer for 5 minutes. Add bok choy & simmer
until tender crisp, 2 to 3 minutes. Discard lime leaves. Ladle hot soup
into individual serving bowls. Garnish with scallions, cilantro & lime
wedges & serve. NOTES: 1. Dried kaffir leaves add a citrus flavour. They
can be purchased dried at Asian grocery stores. Or substitute 1 ts grated
lime peel. 2. Lemon grass, also available from Asian grocery stores. Use
only the lower white part of the stalk. 3. Substitute bok choy with
cabbage, Napa cabbage or broccoli. You can use either fresh or dried
shiitake mushrooms.
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