Bean Curd And Coconut Soup Recipe
- 2 x Whole stalks lemongrass
- 2 tsp Laos pwdr
- 1 can Coconut lowfat milk
- 1 lb Hard tofu, diced
- 1/2 c. White miso
- 1 x Chili, seeded sliced into thin rounds
- 1 x Lime, juiced
- 2 Tbsp. Fresh basil and/or possibly mint (finely minced)
- 1 Tbsp. Nam pla, (OPTIONAL) Fresh coriander, (as garnish)
- Chop lemongrass, and bruise it with the flat of a cleaver.
- Add in Laos pwdr and lemongrass to coconut lowfat milk, and slowly bring to a boil while stirring gently.
- Simmer for 10 min.
- Strain off lemongrass.
- Add in tofu, stirring into stock.
- Remove 2 c. of stock.
- Dissolve miso in it, and return to pot.
- Simmer for 5 min.
- Add in tofu, stirring into stock.
- Remove 2 c. of stock.
- Dissolve miso in it, and return to pot.
- Simmer for 5 min.
- Add in remaining ingredients, and serve garnished with coriander.
- This is delicious with a bowl of Thai jasmine rice.
stalks lemongrass, pwdr, coconut lowfat milk, white miso, chili, fresh basil, nam
Taken from cookeatshare.com/recipes/bean-curd-and-coconut-soup-80930 (may not work)