Tofu and lemon grass soup (tom yam tow-hoo)

4 servings

Ingredients

Quantity Ingredient
3 cups Water
3 Dried Kaffir lime leaves; OR Grated lime peel
3 tablespoons Low-sodium soy sauce OR- tamari
¼ teaspoon White pepper
2 tablespoons Lemon juice
3 teaspoons Sucanat(R) or brown sugar
1 Stalk lemon grass cut into 1\" pieces, OR Grated lemon peel
1 teaspoon Cayenne pepper
1 cup Soft tofu; cut into 1\" cubes
1 cup Sliced Shiitake mushrooms (fresh)
2 cups Chopped bok choy
¼ cup Finely chopped scallions
¼ cup Coarsely chopped cilantro (fresh)
1 Lime; cut into wedges

Directions

In a stockpot, mix water, lime leaves, soy sauce, white pepper, lemon juice, Sucanat and lemon grass. Bring to a boil. Reduce heat to low and simmer for 15 minutes.

Add cayenne pepper, tofu, and mushrooms. Simmer for 5 minutes.

Add bok choy and simmer until tender-crisp, about 2 to 3 minutes.

Discard Kaffir lime leaves. Ladle hot soup into individual serving bowls. Garnish with scallions, cilantro and lime wedges, and serve.

Per serving: 81 cal, 7 g prot, 87 mg sod, 8 g carb, 3 g fat, 0 mg chol, 10 mg calcium

HINTS: o Dried Kaffir lime leaves add a citrus flavor. Look for them in Asian grocery stores. o Use only the lower white part of the lemon grass stalk. o Substitute reconstituted dried Shiitake mushrooms for fresh. o Substitute chopped green cabbage, broccoli, or Chinese or Napa cabbage for bok choy.

Source: Vegetarian Gourmet - Spring 1994 Typed for you by Karen Mintzias Submitted By JOELL ABBOTT On 03-23-95

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