Side Pannel
Bean Curd and Coconut Soup
Bean Curd and Coconut Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
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
Tweet