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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan bring the stock to a boil over medium heat. | 2. Meanwhile, trim the lemongrass stalks. Trim away the tops and any hard parts. Bruise the stalks along their lengths with a heavy knife or mallet. Cut into 2 inch pieces. | 3. Add the lemongrass to the boiling stock along with half the lime leaves. Cook until the stock is fragrant, about five minutes. | 4. While the soup simmers, combine the lime juice, the remaining lime leaves, and the green onions in a serving bowl large enough to accommodate the soup. Cut the jalapeno into rounds. Add the desired amount to the serving bowl (depending on your tolerance for heat). | 5. Scoop out the lemongrass from the stock and discard. Raise the heat to high and add the tofu, mushrooms, chili paste, sugar, soy sauce, and salt. Stir well. When the soup boils again, remove it from the heat and quickly pour it into the serving bowl. Stir to combine the lime juice and herbs with the soup and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
lemongrass	3	stalks		-	-	-	-
kaffir lime leaf	12			-	-	-	-
lime juice	2 1/2	1/2		9.4531	3.1838	0.1588	0.0265
green onion	3		cut	57.51	12.2262	2.0661	1.0011
jalapeno	1			1.6312	0.3656	0.0512	0.0208
tofu	8	ounces	cut firm	326.5862	6.3049	39.1677	19.7766
mushroom	1	cup	sliced canned straw canned	-	-	-	-
chili paste	2	tablespoons	roasted	-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
soy sauce	1/2	teaspoon		1.4045	0.1306	0.2157	0.0151
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.