Coconut Tofu Soup
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tofu
firm |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | can |
coconut milk
|
*
|
| 1 ½ | cups |
vegetable stock
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | ounce |
galangal root
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tofu
firm |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | can |
coconut milk
|
*
|
| 355 | ml |
vegetable stock
|
|
| 15 | ml |
soy sauce, light
|
|
| 28.9 | ml/g |
galangal root
|
*
|
Directions
Drain the tofu of extra water by placing a heavy weight over the tofu surrounded by 3 layers of paper towels.
Cut tofu into bite size pieces.
Stir fry the garlic in the oil until golden (do not burn), then stir fry the tofu until it is an even golden brown.
In a medium size sauce pan mix the coconut milk, stock (or water) and soy sauce.
Add the tofu, Keffir Lime leaves (or substitute), and Galanga.
Cook over low to medium heat for 15 minutes, do not allow to boil! At this point, taste the soup.
If the coconut taste is too strong add a little more of the Keffir Lime leaves (or substitute).
The idea is to reduce the sweetness of the coconut milk.
With the flat of a heavy knife (or something similar) pound the chilies until they are split in several places.
Add to the soup, and let cook a couple minutes more.
Serve over steamed rice.
