Bean Curd & Coconut Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 each: Whole stalks lemongrass,
2 tsp: Laos powder,
1 can: Coconut milk,
1 lbs: Firm tofu, diced
1/2 cup: White miso,
1 each: Chili, seeded, sliced into thin rounds
1 each: Lime, juiced
2 tbsp: Fresh basil and/or mint, (finely chopped)
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp