Make 2 servings
2 cups vegetable both
3 thin slices galangal root
2 stalks lemongrass, cut in 2-inch pieces
4 or 5 Kaffir lime leaves
2 tbls soy sauce
Juice of 1 lime
1/2 tsp sugar
1/2 tsp fresh hot pepper
5 shiitake mushrooms, quartered
2 ounces crimini mushrooms, quartered
2 ounces tofu, sliced
1/4 cup diced (1/2-inch) red and green bell peppers
5 or 6 fresh basil leaves
1 tablespoon minced cilantro
1. In a saucepot, combine the both, galangal, lemongrass, lime leaves, soy sauce, lime juice, sugar and chile pepper; bring to a boil.
2. Add the shiitake mushrooms and simmer for 20 minutes.
3. Add the crimini mushrooms and bell peppers and tofu.
4. Bring to boil, remove the pot from the stove, transfer to the hot pot, add the basil and cilantro.
2 cups vegetable both
3 thin slices galangal root
2 stalks lemongrass, cut in 2-inch pieces
4 or 5 Kaffir lime leaves
2 tbls soy sauce
Juice of 1 lime
1/2 tsp sugar
1/2 tsp fresh hot pepper
5 shiitake mushrooms, quartered
2 ounces crimini mushrooms, quartered
2 ounces tofu, sliced
1/4 cup diced (1/2-inch) red and green bell peppers
5 or 6 fresh basil leaves
1 tablespoon minced cilantro
1. In a saucepot, combine the both, galangal, lemongrass, lime leaves, soy sauce, lime juice, sugar and chile pepper; bring to a boil.
2. Add the shiitake mushrooms and simmer for 20 minutes.
3. Add the crimini mushrooms and bell peppers and tofu.
4. Bring to boil, remove the pot from the stove, transfer to the hot pot, add the basil and cilantro.
