1/2 lb Firm tofu
4 c Water
1 ea Celery stalk
2 c Napa cabbage, sliced
4 ea Green onions
3 tb Soy sauce
1 ts Garlic, crisp-fried in oil
1/2 c Cilantro sprigs, chopped
1/8 ts White pepper, ground
Cut the tofu into cubes & place it in a large pot with water. Slice
the celery diagonally into pieces about 1/8" thick & 1" long. Slice
the cabbage into pieces 1/4" wide & 1" long. Add the vegetables to
the pot. Bring to a gentle boil & cook about 3 minutes: the celery
should be tender-crisp. Meanwhile, slice the onions diagonally into
pieces about 1/8" thick & set aside.
Add the onions, soy sauce & crisp-fried garlic with its oil, to the
pot. Remove the soup from the heat immediately & pour into a soup
tureen. Garnish with cilantro sprigs & sprinkle the pepper on top.
William Crawford & Kamolmal Pootaraska, "Thai Home-Cooking"
