Bean curd and coconut soup

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Recipe by: storia

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole stalks lemongrass 1/2 c White miso
-OR- 1 Chili; seeded
1 ts -Lemongrass powder -- sliced into thin rounds
2 ts Laos powder (or ginger root) 1 Lime; juiced
1 Coconut (milk only); OR... 2 tb Fresh basil and/or mint
1 cn -Coconut milk -- (finely chopped)
- increased to 1-1/2 quarts 1 tb Nam pla (OPTIONAL)
- with water Fresh coriander (as garnish)
1 lb Firm tofu; diced

Chop lemongrass, and bruise it with the flat of a cleaver.

Add Laos powder and lemongrass to coconut milk, and slowly bring to a
boil while stirring gently. Simmer for 10 minutes.

Strain off lemongrass.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add remaining ingredients, and serve garnished with coriander. This
is delicious with a bowl of Thai jasmine rice.

Source: The Tofu Book - by John Paino Lisa Messinger Typed for you
by Karen Mintzias
Submitted By LAWRENCE KELLIE On 01-09-95