Served as appetizer. Vegetarian dish.

Thai

1 lb Tofu

2 cup Straw Mushrooms

A SEASONINGS

3 slices Galanga or dried/powdered, equivalent

2 Cilantro roots, chopped

3 Lemon Grass stalks, cut into 3 inch lengths

4 Kaffir Lime Leaves

2 1/2 Tablespoon Soy Sauce

B SEASONINGS

5 Guinea Peppers, mashed

1 1/2 Tablespoon Chili Sauce

2 Tablespoon Lime juice

1/2 teaspoon Sugar, optional

GARNISH

2 Green Onions, chopped

2 Tablespoon Cilantro Leaves, chopped

Cut tofu into 1/2 inch cubes. Cut mushrooms in half. Put 6 cup cold water in a large pot and bring to a rapid boil. Add the A seasonings, reduce heat to medium low and simmer for 15 minutes. Remove any solid pieces of galanga, cilantro, lemon grass or kaffir that there are. Add the tofu and mushrooms and simmer another 3 minutes. Mix in the B seasonings and heat through. Place soup in a tureen and garnish. To make the soup less hot use milder chilies.

Serves: 6

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