Thai Vegetarian Coconut Soup with Galanga and Squash

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cut the " fat " by using reduced fat coconut milk and tofu

 

 

* Exported from MasterCook *

 

Thai Vegetarian Coconut Soup with Galanga and Squash

 

Recipe By :Thai Recipes Kitchen

Serving Size : 5 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 stalks lemongrass

2 cans coconut milk

1 1/2 cups Vegetable Stock

20 quarter-sized slices fresh galanga

or 10 large pieces dried galanga

10 peppercorns

20 kaffir lime leaves

1 24 ounce butternut squash -- or similar pumpkin

6 ounces fresh mushrooms -- sliced

8 ounces firm tofu -- cut into bite-sized chunks

1 tablespoon thin soy sauce

1 teaspoon salt

2 tablespoons fresh squeezed lime juice

3 green onions -- thinly sliced

 

Clean the lemongrass stalks by removing and trimming dried hard root and brown

leaves, reducing to clean stalks about 6 inches long including the bulbous base.

Using the blunt edge of a cleaver blade or the side of an unopened can, bruise

each stalk by whacking it firmly at 2-inch intervals and rolling it over to

bruise on all sides. Cut into 2-inch lengths.

 

In a large saucepan combine the coconut milk and vegetable stock, and bring to a

gentle boil over medium-high heat. Stir in the lemongrass, galanga, peppercorns,

and half of the lime leaves; adjust the heat to maintain an active simmer.

 

Cut the squash into bite-sized (peeled) pieces; you should have 3 to 4 cups. Add

to the simmering soup along with the mushrooms. Increase the heat to medium-high

and bring soup back to a gentle boil. Cook for 10 minutes. Add the tofu and cook

until the squash is tender but still firm and the tofu is heated through, about

5 minutes longer.

 

Remove the soup from the heat and use tongs to remove and discard the

lemongrass, galanga or ginger, and lime leaves. Stir in the soy sauce, salt,

lime juice, cilantro, green onions, and the remaining lime leaves. Taste and add

more salt, soy sauce, or lime juice if you like. Transfer to a serving bowl and

serve hot.

 

 

Cuisine:

" Southeast Asian "

S(Internet Address:):

" http://www.importfood.com/recipes/thaivegetariancoconutsoup.html "

 

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Per Serving (excluding unknown items): 378 Calories; 26g Fat (58.2% calories

from fat); 10g Protein; 33g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol;

1147mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2

Fruit; 5 Fat.

 

 

Nutr. Assoc. : 2130706543 0 0 3520 0 0 2160 0 0 0 1396 0 0 0

 

 

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