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Bean Curd and Coconut Soup




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Bean Curd and Coconut Soup

2 ea Whole stalks lemongrass

2 ts Laos powder

1 cn Coconut milk

1 lb Firm tofu, diced

1/2 c White miso

1 ea Chili, seeded - sliced into thin rounds

1 ea 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.

 

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