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Bean Curd & Coconut Soup

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2

EACH LEMONGRASS
whole stalks *

2

TEASPOONS LAOS
powder *

1

CAN COCONUT MILK *

1

POUND TOFU
firm, diced

½

CUP MISO PASTE
white

1

EACH HOT CHILI PEPPERS
seeded, sliced into thin rounds *

1

EACH LIMES
juiced

2

TABLESPOONS BASIL
fresh, and or mint (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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 171g (6.0 oz)

Amount per Serving

Calories 239 45% of calories from fat

% Daily Value *

Total Fat 12g 18%

Saturated Fat 2g 9%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1568mg 65%

Total Carbohydrate 5g 5%

Dietary Fiber 5g 20%

Sugars g

Protein 45g

Vitamin A 7% • Vitamin C 9%

Calcium 81% • Iron 23%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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