*  Exported from  MasterCook  *
 
                          BEAN CURD & COCONUT SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Appetizers
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Whole stalks lemongrass
    2       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)
 
   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 & Lisa Messinger, “The Tofu Book”  Posted
   by Karen Mintzias
  
 
 
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