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Suggest a better descriptionChop 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
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 167 | ||
Calories from Fat: 124 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1051.2mg | 36 % | |
Potassium 183.1mg | 5 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7.5g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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