Tofu Soup With Lemon Grass

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Thai	Appetizers, Soups, Thai, Tofu, Vegetarian	6	Servings

INGREDIENTS

1	lb	Tofu
2	c	Straw mushrooms
3		Galanga or dried/powdered
		equivalent
2		Cilantro roots, chopped
3		Lemon grass stalks, cut into
		3" lengths
4		Kaffir lime leaves
2 1/2	T	Soy sauce
5		Guinea peppers, mashed
1 1/2	T	Chili sauce, see recipe
2	T	Lime juice
1/2	t	Sugar, optional
2		Green onions, chopped
2	T	Cilantro leaves, chopped

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 248 Calories From Fat: 76 Total Fat: 8.8g Cholesterol: 2.8mg Sodium: 804.9mg Potassium: 203.4mg Carbohydrates: 26.3g Fiber: 6.3g Sugar: 4.5g Protein: 19.3g