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Title: Bean Curd and Coconut Soup
Categories: Soup Appetizer Vegan
Yield: 4 Servings
| 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) |
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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