Thai Lemongrass Soup
4 slices fresh ginger (each the size of a quarter), chopped finely
2 stalks lemongrass (white part only),chopped finely (or 1 tbsp. dried, powdered lemongrass)
1 cup canned coconut milk
1 cup vegetable stock
4 oz. package firm tofu, shredded into 1/4" strips
1 cup straw mushrooms, sliced
1/4 cup lime juice
2 tbsp. Thai fish sauce (optional - substitute light soy sauce for a strictly
vegetarian version)
1 tsp. sugar
3 small red chilies, chopped finely
1 tbsp. chopped fresh basil leaves
1 tbsp. chopped fresh coriander
2 stalks lemongrass (white part only),chopped finely (or 1 tbsp. dried, powdered lemongrass)
1 cup canned coconut milk
1 cup vegetable stock
4 oz. package firm tofu, shredded into 1/4" strips
1 cup straw mushrooms, sliced
1/4 cup lime juice
2 tbsp. Thai fish sauce (optional - substitute light soy sauce for a strictly
vegetarian version)
1 tsp. sugar
3 small red chilies, chopped finely
1 tbsp. chopped fresh basil leaves
1 tbsp. chopped fresh coriander
Bring first 4 ingredients to a boil in medium saucepan. Add tofu and
mushrooms then reduce heat to medium and simmer 10 minutes. Add
remaining ingredients and heat through (approximately 5 minutes). Adjust seasoning then serve immediately
mushrooms then reduce heat to medium and simmer 10 minutes. Add
remaining ingredients and heat through (approximately 5 minutes). Adjust seasoning then serve immediately