Bean Curd and Coconut Soup Recipe - Cooking Index
Bean Curd and Coconut Soup Recipe - Cooking Index
| 2 | Stalks lemongrass | |
| 2 teaspoons | 10ml | Laos powder |
| 1 | Coconut milk | |
| 1 lb | 454g / 16oz | Firm tofu - diced |
| 1/2 cup | 118ml | White miso |
| 1 | Chili - seeded | |
| Sliced into thin rounds | ||
| 1 | Lime - juiced | |
| 2 tablespoons | 30ml | Fresh basil and/or mint - - (finely chopped) |
| 1 tablespoon | 15ml | 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 and Lisa Messinger, "The Tofu Book"
Source:
Mexican Family Cooking
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