Chhiwate

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