Comments on: Thai-Inspired Vegan Coconut Soup

By: Mam

Mam — Fri, 03 Jan 2020 23:10:47 +0000

Great recipe! Four stars because it needed salt, and also sesame seed oil is best used without subjecting it to high heat (high heat kills the flavor!) I used canola in the shallot fry stage and then stirred the sesame oil in right after turning off the heat. I added a shake of cayenne and it was awesome.

By: Sowmya Dinavahi

Sowmya Dinavahi — Mon, 04 Nov 2013 22:28:28 +0000

Wow, these sounds very comforting and perfect for cold night dinners 🙂

By: erinwyso

erinwyso — Fri, 18 Oct 2013 10:48:12 +0000

In reply to luminousvegans. I agree--something about this combination hits the spot every time. Thanks for your kind words, Ketty!

By: luminousvegans

luminousvegans — Fri, 18 Oct 2013 02:52:25 +0000

Yum! This looks so delicious and totally takes me back to my ma's Thai restaurant that I worked in during high school. The flavors in Tom Kha soup are my favorites and this looks like a simple version with similar flavors. There's just something special about the combination of sweet and tangy and spicy all wrapped in one.

By: erinwyso

erinwyso — Tue, 15 Oct 2013 11:00:20 +0000

In reply to Unknown. So happy you enjoyed, and love your adjustments! Thanks for your kinds words.

By: Unknown

Unknown — Tue, 15 Oct 2013 07:58:46 +0000

mmmm!!! My new favorite soup! Seriously, this was wicked good. Thanks (yet again) for such an amazing recipe. I made a couple of adjustments due to what I had on hand: I used chanterelle mushrooms because I went mushroom hunting and had a lot on hand, I used onion fried tofu (you can get in some asian food stores. It's really really good), I put the halved cherry tomatoes and tofu in to sauté a couple minutes after putting in the sugar because I like my tomatoes a bit wilted, oh and added salt and pepper to the shallots while they were cooking. Again, thanks so much! You're the best!

By: Leila A. Fortier

Leila A. Fortier — Mon, 07 Oct 2013 14:22:11 +0000

Okay! I'm back. I just made this tonight alongside the panisse with garlic ginger sauce. They paired very nicely together. I was surprised at how well the soup came out too, because I am so spoiled by our local Thai restaurant. But it really was simple, delicious, and flavorful. I could not help myself by adding in some ginger medallions and lemongrass–only because I had them on hand and am used to tasting those flavors, but it still maintained the simplicity. Much enjoyed! My husband is eating it as we speak:)

By: erinwyso

erinwyso — Mon, 07 Oct 2013 14:10:47 +0000

In reply to Leila A. Fortier. So happy you both enjoyed!

By: erinwyso

erinwyso — Sun, 06 Oct 2013 13:39:39 +0000

In reply to erinwyso. I've don't eat out much around that area--I think there is a PF Chang's nearby, which has some good vegan options. But I am sure that you'll find most restaurants in that area will be accommodating. Good luck!

By: maureen

maureen — Sun, 06 Oct 2013 00:08:33 +0000

In reply to erinwyso. Good! I have carton of Imagine No Chicken in my pantry.
We booked our hotel today and we are close to Newbury street. Any other suggestions? BTW, my husband and daughter (who turns 16 which is why we are headed to Boston) are huge red sox fans!