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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Thai Soups and Salads by Nongkran Daks and Alexandra Greeley
Servings: 4 to 6
1 pound firm beancurd, diced
10 fresh mushrooms, steamed for 5 minutes and sliced
¼ fresh lime juice
2 tablespoons fish sauce
½ teaspoon salt
½ teaspoon sugar
3 tablespoons kao kua, roasted rice powder
1 teaspoon chiles, minced
1 spring onion (scallion), finely chopped
2 shallots, thinly sliced
2 tablespoons fresh cilantro leaves
½ cup fresh mint leaves
lettuce leaves, cabbage leaves, fresh Thai basil, sliced cucumbers and long beans
Combine the beancurd with the mushrooms in a mixing bowl. Combine the lime juice, fish sauce, salt and sugar and stir into the beancurd mixture. Stir in the rice powder, ground chiles, spring onions, shallots, cilantro and mint leaves.
Arrange beancurd mixture on a serving platter and surround with vegetables, as desired.