Bean curd and coconut soup

4 servings

Quantity Ingredient
2 Whole stalks lemongrass OR- Lemongrass powder
2 teaspoons Laos powder (or ginger root)
1 Coconut (milk only); OR... Coconut milk increased to 1-1/2 quarts with water
1 pounds Firm tofu; diced
½ cup White miso
1 Chili; seeded sliced into thin rounds
1 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.

Source: The Tofu Book - by John Paino & Lisa Messinger Typed for you by Karen Mintzias

Submitted By LAWRENCE KELLIE On 01-09-95

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