Bean Curd And Coconut Soup
Ingredients
2 each whole stalks lemongrass
2 tsp. laos powder
1 can coconut milk
1 pound firm tofu, diced
1/2 C. 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)
Cooking Instructions
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 C. of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. Add tofu, stirring into stock. Remove 2 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)