Bean curd and coconut soup
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Bean curd and coconut soup
  Coconut    Soups    Appetizers    Vegetarian    Beans  
Last updated 6/12/2012 1:07:44 AM. Recipe ID 33876. Report a problem with this recipe.
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      Title: Bean curd and coconut soup
 Categories: Soups, Appetizers, Vegetarian
      Yield: 4 Servings
 
      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)
 
  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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Recipe ID 33876 (Apr 03, 2005)

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