Title: Tofu Soup with Lemon Grass
Categories: Soup Thai Appetizer Vegetarian
Yield: 6 Servings
| 1 | lb | Tofu |
| 2 | c | Straw mushrooms |
| A SEASONINGS |
| 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 |
| B SEASONINGS |
| 5 | | Guinea peppers, mashed |
| 1 1/2 | tb | Chili sauce, see recipe |
| 2 | tb | Lime juice |
| 1/2 | ts | Sugar, optional |
| GARNISH |
| 2 | | Green onions, chopped |
| 2 | tb | Cilantro leaves, chopped |
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.