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3 cup Water
3 dried Kaffir Lime Leaves
3 Tablespoon Soy Sauce
1/4 teaspoon White Pepper
2 Tablespoon Lemon juice
1 Tablespoon Brown Sugar
1 Stalk Lemon Grass, cut into 1 inch pieces
1 teaspoon Cayenne
1 cup Soft Tofu, cubed
1 cup Shiitake Mushrooms, sliced
2 Bok Choy, chopped
1/4 cup Scallions, finely chopped
1/4 cup Cilantro, chopped
1 Lime, cut into wedges
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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.
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