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Recipe by: edem
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See below ingredients and instructions of the recipe
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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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