Bean Curd And Coconut Soup

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Appetizers, Soups, Vegetarian	4	Servings

INGREDIENTS

2		Whole stalks lemongrass
2	t	Laos powder
1		Coconut milk
1	lb	Firm tofu, diced
1/2	c	White miso
1		Chili, seeded
		sliced into thin rounds
1		Lime, juiced
2	T	Fresh basil and/or mint
		finely chopped
1	T	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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 261 Calories From Fat: 92 Total Fat: 10.7g Cholesterol: 2.8mg Sodium: 356.7mg Potassium: 168.5mg Carbohydrates: 24g Fiber: 5.2g Sugar: 4.4g Protein: 20.3g