1) In a 3-quart saucepan, combine the coconut milk and vegetable stock and bring to a gentle boil over medium-high heat.
2) Stir in the lemongrass, galangal/ginger, and peppercorns.
3) Stir in half of the lime leaves or all of the zest.
Adjust heat to maintain an active simmer.
4) Prepare the squash or sweet potato. Squash can be any winter-type (e.g., butternut, pumpkin, kabocha, or acorn), and should be cut lengthwise, deseeded, cut into large chunks, peeled, and the cut into generous bite-size chunks. Sweet potato cooks faster, and should be peeled and cut into chunks. I tend to buy pre-cut squash at Trader Joe's, so if there's no prep time here, let the spices simmer for five to ten minutes.
5) Add the squash and mushrooms. Mushrooms are traditionally straw mushrooms, but can be shiitake, portobello, etc.
6) Increase the heat to medium high and bring to a gentle boil for 10 minutes.
7) Add the tofu and cook about 5 more minutes, until the squash is tender but firm throughout and the tofu is hot.
8) Remove the soup from the heat.
9) Optionally, remove the inedible lemongrass and galangal/ginger, and lime leaves with a set of tongs or via straining (but don't lose the tofu!) Traditionally, these are left in and are just avoided by the eater.
10) Add the soysauce, salt, and lime juice TO TASTE.
11) Add the cilantro, green onions, and remaining lime leaves.
11) Taste and add more salt or soy sauce vs. limejuice until the sour and salty flavors balance.
12) Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (559g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3771.2mg||130 %|
|Potassium 190.8mg||5 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 8.2g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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