Tofu Soup with Lemon Grass
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Yield: 6 Ready in 1 hours
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|5 Guinea peppers; mashed|
|4 Kaffir lime leaves|
|2 cStraw mushrooms|
|2 tbCilantro leaves; chopped|
|2 rootsCilantro root; chopped|
|2 Green onions; chopped|
|3 slGalanga; or dried/powdered equivalent|
|1/2 tsSugar; optional|
|2 1/2 tbSoy sauce|
|3 stalksLemon grass; cut into 3" lengths|
|1 1/2 tbChili sauce; see recipe|
|2 tbLime juice|
Tofu Soup with Lemon Grass Preparation
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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