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Tofu and Lemon Grass Soup

Courses: Soup, Starters and appetizers
Serves: 4 people

Recipe Ingredients

3 cups 711mlWater
3   Dried kaffir lime leaves 1
3 tablespoons 45mlSoy sauce
1/4 teaspoon 1.3mlWhite pepper
2 tablespoons 30mlLemon juice
1 tablespoon 15mlBrown sugar
1   Lemon grass - cut into
1   -- ¥
1 teaspoon 5mlCayenne
1 cup 237mlSoft tofu - cubed
1 cup 237mlShiitake mushrooms - sliced
2 cups 292g / 10ozBok choy - chopped 3
1/4 cup 36g / 1.3ozScallions - finely chopped
1/4 cup 4g / 0.1ozCilantro - chopped
1   Lime - cut into wedges

Recipe Instructions

In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon juice, sugar and lemon grass. Bring to a boil, reduce heat and simmer for 15 minutes. Add cayenne, tofu and mushrooms. Simmer for 5 minutes. Add bok choy and simmer until tender crisp, 2 to 3 minutes. Discard lime leaves. Ladle hot soup into individual serving bowls. Garnish with scallions, cilantro and lime wedges and serve.

NOTES:

1. Dried kaffir leaves add a citrus flavour. They can be purchased dried at Asian grocery stores. Or substitute 1 tsp 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:
Possum Kingdom Lake Cookbook

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