Moosewood: Southeast Asian Rice Lemongrass Stalks & Tofu Soup

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* Exported from MasterCook *

 

Southeast Asian Rice Lemongrass Stalks & Tofu Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 91

Serving Size : 4 Preparation Time :0:00

Categories : Rice Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SPICE PASTE***

3 fresh lemongrass stalks

1 piece fresh ginger root -- (1 x 1 1/2 inches)

1 fresh chile

seeds removed for a milder " hot "

3 garlic cloves -- chopped

1/2 cup chopped onions or shallots

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon salt

***REMAINING INGREDIENTS***

1 cup thinly sliced onions -- (2-inch lengths)

1 tablespoon canola or peanut

OR other vegetable oil

1/3 cup raw white rice -- such as basmati

6 cups Basic Light Vegetable Stock

(see separate recipe)

1/2 cup cut green beans -- (1/2-inch pieces)

1 cup thinly sliced red bell pepper strips -- (1/2-inch

lengths)

8 ounces tofu

cut into small cubes*

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1 cup reduced-fat or regular coconut milk -- (optional)

 

Serves 4 To 6. Yields 8 To 9 Cups. Total Time: 1 Hour

 

This is a wonderful soup, brightly colored and exotically flavored. It

provides a prime opportunity to discover the subtle charms of lemongrass,

if you're not already enamored. If you like, trim the lemongrass before

making the stock of your choice and add the lemongrass trimmings to your

stock ingredients.

 

The soup is at its prettiest when served immediately, garnished with a thin

circle of lime and a few cilantro sprigs. Later, the rice absorbs broth

and the soup thickens considerably.

 

* If you'd like the tofu to have a chewier texture, pat it dry with a towel

and then saute it in a little oil before adding it to the soup.

 

Trim the root ends and the tops of the lemongrass, leaving a 5-to 6-inch

stalk. Remove any tough outer layers and chop the inner stem into very

small pieces. Peel the ginger root and thinly slice it. Combine all of

the spice paste ingredients in a food processor or high- powered blender

and puree until quite smooth. If necessary, add about a tablespoon of

water to facilitate blending. Set aside.

 

In a soup pot, saute the onions in the oil on medium heat until

translucent, about 10 minutes. Add the spice paste and cook, stirring

constantly, for 1 to 2 minutes. Stir in the rice and the stock and bring

to a boil; reduce the heat, cover, and simmer for in minutes.

 

Add the green beans and cook for about 3 minutes. Add the bell peppers,

tofu, lime juice, cilantro, and salt, and simmer for 5 to 10 minutes, until

the vegetables are tender but still brightly colored. Add the coconut

milk, if using.

 

Per 12-Ounce Serving: 141 Calories. 5.4 G Protein. 4.5 G Fat. 21.4 G

Carbohydrates. 0.9 G Saturated Fatty Acids. 0 MG Cholesterol. 560 MG

Sodium. 2.5 G Total Dietary Fiber

 

 

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