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A simple and comforting vegetarian soup that has soothing heat.
1. 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.
2. Lower the heat to a simmer and cover for 10 minutes.
3. Then add in the coconut milk, mushrooms, tofu, udon noodles and lime zest. Let simmer for another 10 minutes.
4. Season with salt and pepper and ladle the soup into bowls and garnish with fresh mint and cilantro.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!