You ever go into the same restaurant and order the exact same thing every single time because it’s just that good? Well, I rarely do, except for this one Thai restaurant that makes a Thai Coconut Soup that if it were a blanket, it’d be your most favorite blanket. You know, the one that keeps you warm on the sofa when you’re not feeling well and is long enough to tuck under your toes. Yes, that blanket. Alright, moving on because I don’t think the mention of toes belong in a food blog.
For whatever reason, it never occurred to me to make my own, but after seeing Dr. Winnie’s look so good over at the Healthy Green Kitchen, I knew I’d have to open up the pantry and create my own version.
The end result was exactly what I was hoping for. It was the comforting and familiar taste I wanted with the right amount of heat yet still soothing from the coconut milk. The tofu, noodles and enoki mushrooms gave it the perfect texture. Based on what is available in the kitchen, this soup can be tweaked a bunch of different ways.
Vegetarian Coconut Thai Soup
- 8 cups of vegetable stock
- 1 398 ml can of coconut milk
- 1 package of enoki mushrooms
- 1 package of firm tofu – cut into cubes
- 1 package of Udon noodles
- 2 tablespoons of Hoisin sauce
- 2 tablespoons of Soy sauce
- 2 tablespoons of sweet red chili sauce
- 2 garlic cloves – chopped fine
- 3 tablespoons of fresh ginger – chopped fine
- a pinch of red pepper flakes
- zest of 1 lime
- chopped cilantro
- chopped mint
- Bring the stock to the boil over medium heat in a soup pot and add the hoisin sauce, soy sauce, sweet red chili sauce, garlic, ginger and red pepper flakes.
- Lower the heat to a simmer and cover for 10 minutes.
- Add in the coconut milk, mushrooms, tofu, udon noodles and lime zest. Let simmer for another 10 minutes.
- Season with salt and pepper and ladle the soup into the bowls and garnish with fresh mint and cilantro.
Now go grab that blanket and eat some soup!