Ingredients
- 5 guinea peppers
- 4 kaffir lime leaves
- 3 lemon grass stalks
- 3 lengths
- 2 cilantro roots
- 2 green onions
- 475 gr tofu
- 170 gr straw mushrooms
- 38 ml soy sauce
- 30 ml lime juice
- 22 ml chili sauce
- 2 gr sugar
- 2 gr cilantro leaves
- 3 slices galanga (sliced)
Cut tofu into 1 cm 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.
