| Bean Curd and Coconut Soup
2 whole stalks of lemongrass
2 teaspoons of Laos powder
1 can of coconut milk
1 pound of Firm Tofu, diced
1/2 cup of White miso
1 chili, seeded, sliced into thin rounds
1 lime, juiced
2 tablespoons of fresh basil and/or mint, finely chopped
1 tablespoon of Nam pla
Fresh coriander, for garnish |
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Chop the 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. |
