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Ingredients
- Squash (cut into bite size) -
1 piece (about 800 grams)
- Coconut milk - 600 ml
- Lemongrass (bruised) - 2
stalks
- Dried galangal - 10 pieces
- Peppercorns - ½ teaspoon
- Kaffir lime leaves - 10 pieces
- Fresh mushrooms - 10 pieces
- Hard tofu (cubed) - 400 grams
- Onions (sliced) - 3 pieces
- Light soy sauce - 1 tablespoon
- Lime juice - 2 tablespoons
- Water - 1½ cups
- Salt to taste
Method
- Bring coconut milk to a boil
in a deep sauce pan then add lemongrass, galangal, peppercorns
and lime leaves and continue to simmer with low heat to bring
out the flavor of the spices.
- Add squash into the soup
together with mushrooms and tofu and bring to a gentle boil then
lower heat and simmer until all ingredient are cooked through.
- Serve hot.
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