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!!