1 lb Tofu
2 c Straw mushrooms
——————————–A SEASONINGS——————————– 3 sl Galanga or dried/powdered
— equivalent 2 ea Cilantro roots, chopped
3 ea Lemon grass stalks, cut into
— 3″ lengths 4 ea Kaffir lime leaves
2 1/2 tb Soy sauce
——————————–B SEASONINGS——————————– 5 ea Guinea peppers, mashed
1 1/2 tb Chili sauce, see recipe
2 tb Lime juice
1/2 ts Sugar, optional
———————————-GARNISH———————————- 2 ea Green onions, chopped
2 tb Cilantro leaves, chopped
Cut tofu into 1/2″ cubes. Cut mushrooms in half. Put 6 c cold water in a large pot & bring to a rapid boil. Add the A SEASONINGS, reduce heat to medium low & simmer for 15 minutes. Remove any solid pieces of galanga, cilantro, lemon grass or kaffir that there are. Add the tofu & mushrooms & simmer another 3 minutes. Mix in the B SEASONINGS & heat through. Place soup in a tureen & garnish. To make the soup less hot use milder chilies.