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Bean Curd and Coconut Soup

 

21

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

45

min

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

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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Comments

Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 23945% 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?

 

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