Tom Yam Tow-Hoo (Tofu and Lemon Grass Soup)


Yield: 4 Servings
 
      3 c  Water
      3    Dried Kaffir lime leaves; OR
      1 ts -Grated lime peel
      3 tb Low-sodium soy sauce
           -OR- tamari
    1/4 ts White pepper
      2 tb Lemon juice
      3 ts Sucanat(R) or brown sugar
      1    Stalk lemon grass
           -- cut into 1" pieces,  OR
      1 ts -Grated lemon peel
      1 ts Cayenne pepper
      1 c  Soft tofu; cut into 1" cubes
      1 c  Sliced Shiitake mushrooms
           -- (fresh)
      2 c  Chopped bok choy
    1/4 c  Finely chopped scallions
    1/4 c  Coarsely chopped cilantro
           -- (fresh)
      1    Lime; cut into wedges

In a stockpot, mix water, lime leaves, soy sauce, white pepper, lemon
juice, Sucanat and lemon grass.  Bring to a boil.  Reduce heat to low and
simmer for 15 minutes.

Add cayenne pepper, tofu, and mushrooms.  Simmer for 5 minutes.

Add bok choy and simmer until tender-crisp, about 2 to 3 minutes.

Discard Kaffir lime leaves.  Ladle hot soup into individual serving bowls.
Garnish with scallions, cilantro and lime wedges, and serve.

HINTS: o Dried Kaffir lime leaves add a citrus flavor. Look for them in
Asian grocery stores. o Use only the lower white part of the lemon grass
stalk. o Substitute reconstituted dried Shiitake mushrooms for fresh. o
Substitute chopped green cabbage, broccoli, or Chinese or Napa cabbage for
bok choy.


Source: Vegetarian Gourmet - Spring 1994 Typed for you by Karen Mintzias

Submitted By JOELL ABBOTT   On   03-23-95