Hot & Sour Soup

I just tried a vegetarian carb monster soup - here's the recipe. It is super yummy!

Hot & Sour Soup

INGREDIENTS:
2 medium red chilies, coarsely chopped
6 Tablespoons rice vinegar
5 cups vegetable broth
2 stalks lemon grass, halved
4 Tablespoons soy sauce, low sodium
1 Tablespoon sugar
1/2 lime, juiced
2 Tablespoons peanut oil
16 ounces firm tofu, cubed
4 ounces mushroom pieces
4 medium scallions, chopped
1 cup bok choy, shredded

DIRECTIONS:
Mix the chilies and vinegar together in a  nonreactive bowl. Cover and let stand at room temperature for 1 hour.

Meanwhile, bring the stock to a boil in a pan. Add the lemongrass, soy sauce, sugar, and lime juice, then reduce the heat and simmer for 20-30 minutes.

Heat the oil in a preheated wok, then add the tofu cubes and stir-fry over high heat for 2-3 minutes, or until browned all over. (You may need to do this in 2 batches, depending on the size of the wok.) Remove with a slotted spoon and drain on paper towels.

Add the chiles and vinegar with the tofu, mushrooms, and half the scallions to the stock mixture and cook for 10 minutes. Mix the remaining scallions with the bok choy and garnish the soup before serving.

Per serving: 269 calories, 13 grams protein, 33 grams carb, 11 grams fat. Rich in viatmins C, A and Riboflavin (B2).

NOTES:
Servings: 6

Notes: I found canned straw mushrooms in the Asian foods section of my supermarket. If yu cannot find those use whole baby white mushrooms or quartered standard-sized white mushrooms instead.

Source: Thai a Culinary Journey, page 17