Bean Curd & Coconut Soup
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Bean Curd & Coconut Soup
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"
From: Karen Mintzias
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