Servings
4 s
Ingredients
- 2 Whole stalks lemongrass
- 2 teaspoons Laos powder
- 1 can Coconut milk
- 1 pound Firm tofu, diced
- 1/2 cup White miso
- 1 Chili, seeded sliced into thin rounds
- 1 Lime, juiced
- 2 tablespoons Fresh basil and/or mint (finely chopped)
- 1 tablespoon 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.
- John Paino & Lisa Messinger, “The Tofu Book” Posted by Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini