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Bean Curd and Coconut Soup

January 22, 2023

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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