MMMMM----- Recipe via Meal-Master (tm) v8.02

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

      2 ea Whole stalks lemongrass
      2 ts Laos powder
      1 cn Coconut milk
      1 lb Firm tofu, diced
    1/2 c  White miso
      1 ea Chili, seeded
           -- sliced into thin rounds
      1 ea 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

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Soup with Lemon Grass
 Categories: Soups, Thai, Appetizers, Vegetarian
      Yield: 6 servings

      1 lb Tofu
      2 c  Straw mushrooms

MMMMM------------------------A SEASONINGS-----------------------------
      3 sl Galanga or dried/powdered
           -- equivalent
      2 ea Cilantro roots, chopped
      3 ea Lemon grass stalks, cut into
           -- 3" lengths
      4 ea Kaffir lime leaves
  2 1/2 tb Soy sauce

MMMMM------------------------B SEASONINGS-----------------------------
      5 ea Guinea peppers, mashed
  1 1/2 tb Chili sauce, see recipe
      2 tb Lime juice
    1/2 ts Sugar, optional

MMMMM--------------------------GARNISH-------------------------------
      2 ea Green onions, chopped
      2 tb Cilantro leaves, chopped

  Cut tofu into 1/2" cubes.  Cut mushrooms in half.

  Put 6 c cold water in a large pot & bring to a rapid boil.  Add the A
  SEASONINGS, reduce heat to medium low & simmer for 15 minutes. Remove
  any solid pieces of galanga, cilantro, lemon grass or kaffir that
  there are. Add the tofu & mushrooms & simmer another 3 minutes. Mix
  in the B SEASONINGS & heat through.

  Place soup in a tureen & garnish.

  To make the soup less hot use milder chilies.

  Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

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