Tofu Soup with Lemon Grass – Appetizers

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.