Bean Curd And Coconut Soup
| 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)
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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