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)

1. Chop lemongrass, and bruise it with the flat of a cleaver.
2. Add in Laos pwdr and lemongrass to coconut lowfat milk, and slowly bring to a boil while stirring gently.
3. Simmer for 10 min.
4. Strain off lemongrass.
5. Add in tofu, stirring into stock.
6. Remove 2 c. of stock.
7. Dissolve miso in it, and return to pot.
8. Simmer for 5 min.
9. Add in tofu, stirring into stock.
10. Remove 2 c. of stock.
11. Dissolve miso in it, and return to pot.
12. Simmer for 5 min.
13. Add in remaining ingredients, and serve garnished with coriander.
14. 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)