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" Posted by Karen Mintzias