Vegetarian Coconut Thai Soup

• 8 cups Vegetable Stock
• 2 Tablespoons Hoisin Sauce
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Sweet Red Chili Sauce
• 2 whole Garlic Cloves, Chopped
• 3 Tablespoons Fresh Ginger Chopped
• 1 pinch Red Repper Flakes
• 1 can 398 Ml Of Coconut Milk
• 7 ounces, weight Enoki Mushrooms
• 16 ounces, weight Firm Tofu, Cubed
• 7 ounces, weight Udon Noodles
• 1 whole Lime, Zested
• 1 dash Salt And Pepper, to taste
• 1 pinch Fresh Cilantro, Chopped
• 1 pinch Fresh Mint, Chopped

1. 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. 2. Lower the heat to a simmer and cover for 10 minutes.
3. 3. Then add in the coconut milk, mushrooms, tofu, udon noodles and lime zest. Let simmer for another 10 minutes.
4. 4. Season with salt and pepper and ladle the soup into bowls and garnish with fresh mint and cilantro.

vegetable stock, hoisin sauce, soy sauce, sweet red chili sauce, garlic, fresh ginger, red repper, milk, weight enoki mushrooms, noodles, salt, fresh cilantro, fresh mint

Taken from tastykitchen.com/recipes/soups/vegetarian-coconut-thai-soup/ (may not work)