ginger and tofu soup, thailand

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Ginger and Bean Curd Soup, Thailand

 

Recipe By :Colin Spencer

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 ounces tofu

2 1/2 cups water

1 ounce ginger -- peeled and grated

2 limes -- zest and juice

2 spears lemon grass

4 ounces frozen petits pois (petite peas)

3 tablespoons light soy sauce

2 1/2 cups vegetable stock

 

Slice the tofu thinly, then cut into small dice. Blanch in the water and leave

for 15 minutes. Drain, reserving the water. Use this to cook the ginger and lime

zest, simmering for 15 minutes. Pour through a sieve, reserving the liquor but

discarding the ginger and lime.

 

Cook the lemon grass and petits pois in the reserved water. Then add the lime

juice, bean curd, soy and stock. Simmer for 5 minutes.

 

TIPS: Lemon grass -- Several species of grass, widely used in south-east Asian

cooking, which are endowed with the flavour of lemon because of the presence of

citric oils.

 

Tofu A highly nutritious bean curd, made from soya beans, which is high in

protein, low in fat and bland in flavour, which means it takes on other flavours

easily.

 

Szechuan pepper Red berries, also known as Chinese pepper, Japanese pepper and

anise pepper, with a hot spicy flavour. A peppery addition to soups and sauces.

 

Source:

" Adventurous Vegetarian by Colin Spencer (Adrian Morris 1989) "

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Per Serving (excluding unknown items): 118 Calories; 2g Fat (17.8% calories from

fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 987mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : This soup is intended, in Thailand, to be eaten as part of the main

course, so it is meant to be refreshing rather than sustaining.

 

Nutr. Assoc. : 0 0 0 0 2130706543 4422 0 0