• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bean Curd and Coconut Soup

  • Recipe Submitted by on

Category: Vegetarian, Appetizers, Soups

 Ingredients List

  • 2 Whole stalks lemongrass
  • 2 ts Laos powder
  • 1 cn Coconut milk
  • 1 lb Firm tofu, diced
  • 1/2 c White miso
  • 1 Chili, seeded
  • -- sliced into thin rounds
  • 1 Lime, juiced
  • 2 tb Fresh basil and/or mint
  • -- (finely chopped)
  • 1 tb Nam pla (OPTIONAL)
  • Fresh coriander (as garnish)

 Directions

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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