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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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