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| RECIPE FOR BEAN CURD & COCONUT SOUP |
Title: Bean Curd & Coconut Soup
Category: Soups Vegetarian
Serves: 4
Ingredients:
| 2.00 | | Whole stalks lemongrass | | 2.00 | ts | Laos powder | | 1.00 | cn | Coconut milk | | 1.00 | lb | Firm tofu, diced | | 0.50 | c | White miso | | 1.00 | | Chili, seeded | | | -- sliced into thin rounds | | 1.00 | | Lime, juiced | | 2.00 | tb | Fresh basil and/or mint | | | -- (finely chopped) | | 1.00 | tb | Nam pla (OPTIONAL) | | | Fresh coriander (as garnish) |
Instructions:
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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