Bean curd and coconut soup Recipe

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Bean curd and coconut soup

Artist:	_	Yield:	4
Categories:	Appetizers, Asian, Coconut, Fruits, Japanese, Soups & Stews, Thai, Vegetarian	Rating:	0
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Ingredients:

		2 ea Whole stalks lemongrass
2	tsp	Laos powder
1	can	Coconut milk
1	lbs	Firm tofu, diced
1/2	cup	White miso
		1 ea Chili, seeded
		-- sliced into thin rounds
		1 ea Lime, juiced
2	tbsp	Fresh basil and/or mint
		-- (finely chopped)
1	tbsp	Nam pla (OPTIONAL)
		Fresh coriander (as garnish)

Procedures:

1	Chop lemongrass, and bruise it with the flat of a cleaver.
2	Add laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently.
3	Simmer for 10 minutes.
4	Strain off lemongrass.
5	Add tofu, stirring into stock.
6	Remove 2 cups of stock.
7	Dissolve miso in it, and return to pot.
8	Simmer for 5 minutes.
9	Add tofu, stirring into stock.
10	Remove 2 cups of stock.
11	Dissolve miso in it, and return to pot.
12	Simmer for 5 minutes.
13	Add remaining ingredients, and serve garnished with coriander.
14	This is delicious with a bowl of thai jasmine rice.
15	John paino & lisa messinger, "the tofu book"