Recipe for Tofu And Lemon Grass Soup (Tom Yam Tow-Hoo)


3 cup water
3 dried kaffir lime leaves; or grated lime peel
3 tablespoon low-sodium soy sauce or- tamari
1/4 teaspoon white pepper
2 tablespoon lemon juice
3 teaspoon sucanat(r) or brown sugar
1 stalk lemon grass - cut into 1 piec; es, or grated lemon peel
1 teaspoon cayenne pepper
1 cup soft tofu; cut into 1 cubes
1 cup sliced shiitake mushrooms - (fresh)
2 cup chopped bok choy
1/4 cup finely chopped scallions
1/4 cup coarsely chopped cilantro - (fresh)
1 lime; cut into wedges


In a stockpot, mix water, lime leaves, soy sauce, white pepper, lemon juice, Sucanat and lemon grass. Bring to a boil. Reduce heat to low and simmer for 15 minutes.

Add cayenne pepper, tofu, and mushrooms. Simmer for 5 minutes.

Add bok choy and simmer until tender-crisp, about 2 to 3 minutes.

Discard Kaffir lime leaves. Ladle hot soup into individual serving bowls. Garnish with scallions, cilantro and lime wedges, and serve.

Per serving: 81 cal, 7 g prot, 87 mg sod, 8 g carb, 3 g fat, 0 mg chol, 10 mg calcium

HINTS: o Dried Kaffir lime leaves add a citrus flavor. Look for them in Asian grocery stores. o Use only the lower white part of the lemon grass stalk. o Substitute reconstituted dried Shiitake mushrooms for fresh. o Substitute chopped green cabbage, broccoli, or Chinese or Napa cabbage for bok choy.

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