Bean curd & coconut soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Whole stalks lemongrass |
| 2 | teaspoons | Laos powder |
| 1 | can | Coconut milk |
| 1 | pounds | Firm tofu, diced |
| ½ | cup | White miso |
| 1 | each | Chili, seeded sliced into thin rounds |
| 1 | each | Lime, juiced |
| 2 | tablespoons | Fresh basil and/or mint (finely chopped) |
| 1 | tablespoon | 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.
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