Thai vegetable soup

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• 6 cups vegetable stock
• 1 tbs. freshly grated ginger
• 1 tbs. dried lemongrass, placed in a large aluminum tea ball
• 2 jalapeno peppers, trimmed, seeded, and cut into thin strips lengthwise (wear rubber gloves when handling; for a hotter dish, leave some or all of the seeds in)
• 2 slender carrots, cut into 1/8-inch cubes
• 1/2 lb. firm tofu, drained and cut into 1/2-inch cubes
• 3/4 lb. broccoli
• 1/4 lb. small mushrooms, halved
• 1/2 lb. Napa or Chinese cabbage (bok choi), shredded
• 1/4 cup tightly packed minced fresh coriander
• 1/4 cup thinly sliced scallion greens tamari soy sauce to taste

     In a large soup pot, combine the stock, ginger, lemongrass, jalapeno peppers, carrots, and tofu over high heat. While this cooks, trim and peel the broccoli stalks. Cut the thin ones in half, and the thick ones in 4 spears. Cut the spears into 1/4-inch slices and add to the pot. Cut the broccoli tops into small florets. When the soup has come to a boil, add the florets, mushrooms and cabbage. Return to a boil, reduce heat simmer, covered, until the broccoli is tender-crisp, about 5 to 8 minutes. Remove the tea ball full of lemongrass. Stir in the coriander, scallions, and soy sauce and simmer for 1 minute before serving.

Total cooking time: 10 minutes.    Serves 6

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