Tofu Soup With Lemon Grass

Recipe Ingredients

1 lb	454g / 16oz	Tofu
2 cups	474ml	Straw mushrooms
		A Seasonings
3		Ginger root
2		Cilantro roots - chopped
3		Lemon grass stalks - cut into
3		Lengths
4		Kaffir lime leaves
2 1/2 tablespoons	37ml	Soy sauce
		B Seasonings
5		Guinea peppers - mashed
1 1/2 tablespoons	22ml	Chili sauce - see recipe
2 tablespoons	30ml	Lime juice
1/2 teaspoon	2.5ml	Sugar - optional
		Garnish
2		Green onions - chopped
2 tablespoons	30ml	Cilantro leaves - chopped

Recipe Instructions

Cut tofu into 1/2" cubes. Cut mushrooms in half.

Put 6 c cold water in a large pot and bring to a rapid boil. Add the A SEASONINGS, reduce heat to medium low and simmer for 15 minutes. Remove any solid pieces of ginger root, cilantro, lemon grass or kaffir that there are. Add the tofu and mushrooms and simmer another 3 minutes. Mix in the B SEASONINGS and heat through.

Place soup in a tureen and garnish.

To make the soup less hot use milder chilies.

Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking"

Source:
Possum Kingdom Lake Cookbook

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