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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
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