Bean Curd and Coconut Soup
- Main Ingredient: Rice and Grains Coconut
- Course: Appetizers
- Cuisine: Japanese Thai
- Dietary: Various vegetarian
- Yield:
Bean Curd and Coconut Soup ingredients
- 2 Whole stalks lemongrass
- 2 t 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 T Fresh basil and/or mint (finely chopped)
- 1 T Nam pla (OPTIONAL)
- Fresh coriander (as garnish)
Cooking Bean Curd and Coconut Soup
1. Chopi 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. Simmeri for 10 minutes.
4. Straini off lemongrass.
5. Add tofu, stirring into stock.
6. Remove 2 cups of stock.
7. Dissolve miso in it, and return to pot. Simmer for 5 minutes.
8. Add tofu, stirring into stock.
9. Remove 2 cups of stock.
10. Dissolve miso in it, and return to pot. Simmer for 5 minutes.
11. Add remaining ingredients, and serve garnished with coriander.
12. This is delicious with a bowl of Thai jasmine rice.
13. John Paino & Lisa Messinger, "The tofu Book".
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