You're looking at my current obsession soup.
I can - and do - eat it days on end.
I have long been a fan of Thai cuisine with its vibrant colours, unparalleled flavours and warming properties. Strangely, the one time I visited Thailand, I was so captivated by the beauty and serenity of the Buddhist Temples, that food played a secondary role (hard to imagine, I know).
Among my favourite Thai dishes are the country's hot and sour soups - or Tom Yum (meaning boiled spicy soup). There are hundreds of variations of tom yum, with Tom Yum Goong probably being the most well known (the version that incorporates shrimp).
The vegetarian version that I have prepared today is the one I make most often. It has all the warming properties and flavours of the traditional broth with plant-based proteins. I have also incorporated vermicelli in this recipe mostly in honour of my husband who introduced me to Singapore Style Fried Rice Vermicelli back when we first started dating in Montreal. Every time I come across vermicelli, I think of him.
Spicy Thai Coconut Soup with Ginger, Lime and Vermicelli
- 2 large yellow onions, diced
- 1 Tbsp chili garlic sauce
- 2 Tbsp fresh grated ginger
- 1 Tbsp fish sauce, optional for non vegetarians
- 2 cups coconut milk
- 3 cups vegetable stock
- Juice of one lime
- Zest of one lime
- 500 grams (or 1 large block) firm tofu, diced
- 2 red bell peppers, sliced
- 2 cups frozen shelled edamame
- 100 grams vermicelli rice noodles
- 1 cup or so cilantro
In a large saucepan, sauté onion with some olive oil on low heat until translucent (about 3 minutes). Add chili garlic sauce and ginger to pan, mixing well with onion.
Meanwhile, run edamame under hot water, drain and set aside.
Add the next 8 ingredients to onion mixture: fish sauce (if using), coconut milk, vegetable stock, lime juice, lime zest, tofu, red pepper and edamame. Mix to combine. Allow soup to come to a boil, add vermicelli noodles and mix while immersing noodles. Reduce soup to simmer.
Add most of the cilantro to the soup (reserving some for topping), mixing to combine. Serve soup with a sprinkle of cilantro over top, as desired.