Bean Curd and Coconut Soup Recipe

Free Recipe Bean Curd and Coconut Soup

Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Bean Curd and Coconut Soup Recipe

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)

Bean Curd and Coconut Soup Preparation

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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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