Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Tofu Soup with Lemon Grass

1 lb Tofu

2 c Straw mushrooms

A Seasonings

3 sl Galanga or dried/powdered-equivalent

2 ea Cilantro roots, chopped

3 ea Lemon grass stalks, cut into-

3" lengths 4 ea Kaffir lime leaves

2 1/2 tb Soy sauce

B Seasonings

5 ea Guinea peppers, mashed

1 1/2 tb Chili sauce, see recipe

2 tb Lime juice

1/2 ts Sugar, optional

Garnish

2 ea 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.

 

Continue to:

• prev: Tofu Dip
• Index
• next: Tofu Triangles

Related Recipes:

• Nairobi Club Weiners
• Polenta Crostini with Mushrooms
• Seared Scallops with Cucumber-Pepper Relish
• Lumpia
• Tempura , Japanese Way
• Toasted Pecan-Mushroom Pate

Share and Enjoy

Tags

Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition