Bean Curd and Coconut Soup
21
21
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.
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?
