Bean Curd and Coconut Soup

• 2 each lemongrass whole stalks
• 2 teaspoons laos powder
• 1 can coconut milk
• 1 pound tofu firm, diced
• 1/2 cup miso paste white
• 1 each hot chili peppers seeded, sliced into thin rounds
• 1 each limes juiced
• 2 tablespoons basil fresh, and or mint (finely chopped)
• 1 tablespoon fish sauce optional, nam pla
• 1 x coriander fresh, as garnish

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.

stalks, laos powder, coconut milk, firm, miso paste white, hot chili peppers, basil, fish sauce, coriander fresh

Taken from recipeland.com/recipe/v/bean-curd-coconut-soup-4447 (may not work)