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Bean Curd and Coconut Soup

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.


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