Title: Tofu Soup with Lemon Grass
Categories: Soups, Thai, Appetizers, Tofu, 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.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip