*  Exported from  MasterCook  *
 
                         Bean Curd and Coconut Soup
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Appetizers
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      each          Whole stalks lemongrass
    2      teaspoons     Laos powder
    1      can           Coconut milk
    1      pound         Firm tofu -- diced
      1/2  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)
 
 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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