Title: Bean Curd and Coconut Soup
Categories: Soups, Appetizers, Vegetarian
Yield: 4 Servings

2 Whole stalks lemongrass
2 ts Laos powder
1 cn Coconut milk
1 lb Firm tofu, diced
1/2 c White miso
1 Chili, seeded
-- sliced into thin rounds
1 Lime, juiced
2 tb Fresh basil and/or mint
-- (finely chopped)
1 tb Nam pla (OPTIONAL)
Fresh coriander (as garnish)

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.

John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini