* Exported from MasterCook *

TOFU SOUP

Recipe By :William Crawford and Kamolmal Pootaraska, "Thai Home-Cooking
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Regional Thai
Vegetables Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb firm tofu -- 250gr
4 cups water
1 celery stalk
2 cups cabbage -- napha sliced
2 lg green onions
3 tbsp soy sauce
1 tsp garlic -- crisp-fried in oil
1/2 cup cilantro leaves, whole -- chop
1/8 tsp white pepper -- ground

Cut the tofu into cubes and place it in a large pot with water. Slice the celery diagonally into pieces about 1/8" 3mm thick and 1" 25mm long. Slice the cabbage into pieces 1/4" 7mm wide and 1" 25mm long. Add the vegetables to the pot. Bring to a gentle boil and cook about 3 minutes: the celery should be tender-crisp. Meanwhile, slice the onions diagonally into pieces about 1/8"3mm thick and set aside.

Add the onions, soy sauce and crisp-fried garlic with its oil, to the pot. Remove the soup from the heat immediately and pour into a soup tureen. Garnish with cilantro sprigs and sprinkle the pepper on top.

Cuisine:
"Thai"












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Per Serving (excluding unknown items): 68 Calories; 3g Fat (32.2% calories from fat); 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 802mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : The AUSSIE Low Carb GOURMET Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.com.au




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0