A recipe for Bean Curd and Coconut Soup. Follow the simple recipe instructions for Bean Curd and Coconut Soup shared by other home cooking experts.
Ingredients
2 Whole stalks lemon grass2 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)
Directions
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 and Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias
