| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Soups, Appetizers, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | Whole stalks lemongrass | |
| 2 | ts | Laos powder |
| 1 | cn | Coconut milk |
| 1 | lb | Firm tofu, diced |
| 1/2 | c | White miso |
| 1 | Chili, seeded sliced into thin rounds | |
| 1 | Lime, juiced | |
| 2 | tb | Fresh basil and/or mint (finely chopped) |
| 1 | tb | Nam pla (OPTIONAL) |
| Fresh coriander (as garnish) | ||
| 5 | minutes. | |
| 5 | minutes. |
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 Add tofu, stirring into stock. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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