Bean Curd and Coconut Soup

45 minutes Prep: 15 minutes Cook: 30 minutes

239 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	each	lemongrass	whole stalks
2	teaspoons	laos	powder
1	can	coconut milk
1	pound	tofu	firm, diced
1/2	cup	miso	white
1	each	hot chili peppers	seeded, sliced into thin rounds
1	each	lime	juiced
2	tablespoons	basil	and or mint, fresh, finely chopped
1	tablespoon	fish sauce	optional, nam pla
1	x	coriander	fresh, 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.

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Nutrition Facts

Serving Size 171g

Amount per Serving

Calories 239 45% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1568mg	65%
Total Carbohydrate 16.0g	5%
Dietary Fiber 5.0g	20%
Sugars 3.0g
Protein 22.0g	45%

Vitamin A	7%		Vitamin C	9%
Calcium	81%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Restaurant quality. Great balance of flavors. A+ for ease of preperation. A nice surprise as I was very unsure how this recipe would turn out as I prepared it even though I thought the flavor combinations sounded good. Don't expect a flavor explosion rather a wonderful melding of flavors that compliment one another. Wonderful.

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