Tofu soup with lemon grass

Ingredients

Quantity		Ingredient
1	pounds	Tofu
3	slices	Galanga or dried/powdered equivalent
2	eaches	Cilantro roots, chopped
3	eaches	Lemon grass stalks, cut into
5	eaches	Guinea peppers, mashed
1½	tablespoon	Chili sauce, see recipe
2	eaches	Green onions, chopped
2	cups	Straw mushrooms 3\" lengths
4	eaches	Kaffir lime leaves
2½	tablespoon	Soy sauce
2	tablespoons	Lime juice
½	teaspoon	Sugar, optional
2	tablespoons	Cilantro leaves, chopped

Directions

A SEASONINGS

B SEASONINGS

GARNISH

Cut tofu into ½" 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.

Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 10-14-94

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