Coconut Tofu Soup

1. 1

   Drain the tofu of extra water by placing a heavy weight over the tofu surrounded by 3 layers of paper towels.

2. 2

   Cut tofu into bite size pieces.

3. 3

   Stir fry the garlic in the oil until golden (do not burn), then stir fry the tofu until it is an even golden brown.

4. 4

   In a medium size sauce pan mix the coconut milk, stock (or water) and soy sauce.

5. 5

   Add the tofu, Keffir Lime leaves (or substitute), and Galanga.

6. 6

   Cook over low to medium heat for 15 minutes, do not allow to boil!

7. 7

   At this point, taste the soup.

8. 8

   If the coconut taste is too strong add a little more of the Keffir Lime leaves (or substitute).

9. 9

   The idea is to reduce the sweetness of the coconut milk.

10. 10

    With the flat of a heavy knife (or something similar) pound the chilies until they are split in several places.

11. 11

    Add to the soup, and let cook a couple minutes more.

12. 12

    Serve over steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.