Thursday, July 24, 2014

THAI HOT AND SPICY TOFU SOUP ENJOY DAN:

            THAI HOT AND SPICY TOFU SOUP by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 stalks lemongrass, cut into 3-inch pieces and pounded with the flat part of a knife.
2 kaffir lime leaves or 1 tablespoon lime zest
4 garlic cloves, chopped
1 thumb-size fresh ginger
4 cups vegetable broth
3 tablespoons olive oil
1-(16 Oz) package firm tofu, drained and cubed
6 baby portabella mushrooms, halved
1 onion, sliced
1 tablespoon red curry paste
3 tablespoon fish sauce
1 tablespoon Sriracha chili sauce
1 tablespoon lime juice
1-(19.5 Oz) Mae Ploy coconut milk
Garnish with 2 fresh jalapenos, sliced into rings

DIRECTIONS:
1.   Heat 2 tablespoon oil in skillet over medium-high heat when sizzling.
2.   Add tofu cubes, and fry until all sides golden and crispy, set aside.
3.   Stir lemongrass, kaffir leaves, garlic and ginger together in a soup-pot
4.   Add broth and bring to a boil; reduce heat and simmer for 20 minutes.
5.   Drain broth, discarding lemongrass, leaves, garlic and ginger.
6.   Set broth aside.
7.   In a soup-pot add reaming oil over medium-heat when sizzling.
8.   Add red curry paste, Sriraha and stir fry 1 minute.
9.   Add mushrooms and onion and sauté for 4-5 minutes.
10.                Stir in tofu, broth, fish sauce, lime juice, and coconut milk.
11.                Reduce heat and simmer for 20 minutes.
12.                Serve in bowls and garnish with jalapeno slices.


ENJOY DAN:                                               BON-APPETITE!!

No comments:

Post a Comment