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.