Bean Curd and Coconut Soup

* Exported from MasterCook *

Bean Curd and Coconut Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Whole stalks lemongrass
2 teaspoons Laos powder
1 can Coconut milk
1 pound Firm tofu -- diced
1/2 cup White miso
1 each Chili -- seeded
sliced into thin rounds
1 each Lime -- juiced
2 tablespoons Fresh basil and/or mint -- - (finely chopped)
1 tablespoon Nam pla (OPTIONAL)
Fresh coriander (as garnish)

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.

John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias

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