Tofu & Lemon Grass Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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" pieces 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
Directions:
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
mushrooms.
Source from luhu.jp
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
mushrooms.
Source from luhu.jp