Tofu & Lemon Grass Soup Recipe
3 cup water
3 each dried kaffir lime leaves 1
3 tbsp soy sauce
1/4 tsp white pepper
2 tbsp lemon juice
1 tbsp brown sugar
1 each stalk lemon grass, cut into - 1 pie, ces 2
1 tsp cayenne
1 cup soft tofu, cubed
1 cup shiitake mushrooms, sliced
2 cup bok choy, chopped 3
1/4 cup scallions, finely chopped
1/4 cup cilantro, chopped
1 each lime, cut into wedges
In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon
juice, sugar & lemon grass. Bring to a boil, reduce heat & simmer
for 15 minutes. Add cayenne, tofu & mushrooms. Simmer for 5 minutes.
Add bok choy & simmer until tender crisp, 2 to 3 minutes. Discard
lime leaves. Ladle hot soup into individual serving bowls. Garnish
with scallions, cilantro & lime wedges & serve. NOTES: 1. Dried
kaffir leaves add a citrus flavour. They can be purchased dried at
Asian grocery stores. Or substitute 1 ts grated lime peel. 2. Lemon
grass, also available from Asian grocery stores. Use only the lower
white part of the stalk. 3. Substitute bok choy with cabbage, Napa
cabbage or broccoli. You can use either fresh or dried shiitake
to Stew Recipes
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Tofu & Lemon Grass Soup Recipe - more haute cuisine from Recipes 4u
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