How To make Bean Curd & 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. John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias
How To make Bean Curd & Coconut Soup's Videos
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Learn how to make Tofu Soup that is simple, packed with nutrients and delicious, without using meat! This recipe is perfect for fast meal for the family. Turn it into a vegetarian recipe by substituting Oyster Sauce with Mushroom Sauce! Ingredients & Utensils ↓
Serves 4.
Store not more than 1 day in the fridge.
Simple Tofu Soup with Vegetables (No Meat Recipe)
Ingredients:
2 pieces Soft Tofu (from wet market or this brand works):
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6 pieces Shiitake Mushroom:
1/2 Carrot:
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2 tbsp chopped Spring Onion for garnishing
2 tbsp Oyster Sauce:
1 tbsp Crispy Fried Shallots:
1/4 tsp Sesame Seed Oil:
1/4 tsp Salt
1/8 tsp Pepper:
650ml Water
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S/Steel Spatula:
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Tofu Tom Kha- A Vegetarian Thai Coconut Milk Soup
A vegetarian version of the popular Thai Tom Kha Soup, a creamy and aromatic coconut milk soup with tofu and mushrooms.
Recipe , Instructions, and Option to Print:
Ingredients:
4 Cups Water or Vegetable Broth
1 Stalk Lemongrass Cut into 1 inch pieces and pounded with back of knife to release aroma.
6 Makrut Lime Leaves Rolled together and pounded with back of knife to release aroma.
1 Galangal Root 4-5 sliced disc
Thai birds eye chili's I just added one here for the soup stock, but added chili oil to my individual serving.
1 block Firm or Extra Firm Tofu Drained and Cubed
3.5 ounce Straw mushrooms Rinsed
4 ounce Baby Bella Mushrooms Rinsed and sliced
1 Bell Pepper Sliced
1 tablespoon Fish Sauce or salt for vegan option. If you used vegetable broth, there might be enough seasoning, taste first.
13.5 ounce Coconut Milk (canned) Full Fat
2 Limes I prefer to squeeze half a lime into each individual bowl before serving.
Chopped Cilantro and Sliced Green Onions For Garnish
Chili Oil For spice and color. Can be added to each individual bowl before serving.
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Thai Coconut Soup with Tofu and Rice
A savory coconut creamy broth, swirls of chili oil floating on top, beautiful veg and cubes of flavor-soaked tofu, and a pile of steamy rice at your service.
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Tofu Mushroom Coconut Soup | Vegan Recipes
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Spicy Coconut Noodle Soup with Mushrooms and Crispy Tofu | Vegan and Delicious
In this video I cook up a delicious noodle soup in a spicy coconut broth with mushrooms, broccoli and crispy tofu. I am sure you will all love this and I hope you enjoy the video!
Full recipe here:
Malin x
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