Bean Curd and Coconut Soup

This flavor packed soup is filled with many delicious flavors. Tender tofu, savory white miso paste, fresh basil, creamy coconut milk, and salty fish sauce collide to make a hearty rich meal. Try adding other meats for more texture.
Ingredient:
2 each Whole Stalks Lemongrass 2 tsp Laos Powder 1 can Coconut Milk 1 lb Firm Tofu (diced) 1/2 cup White Miso 1 each Chili (seeded & sliced into thin rounds) 1 each Lime Juice 2 tbsp Fresh basil and/or Mint (finely chopped) 1 tbsp Fresh Coriander (as garnish)
Direction:
1. 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. 2. Add tofu, stirring into stock. 3. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. 4. Add tofu, stirring into stock. 5. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. 6. Add remaining ingredients, and serve garnished with coriander. This is delicious with a bowl of Thai jasmine rice.
Difficulty:Easy Prep Time:5 Minutes Cook Time:5 Minutes Serves:4 servings