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Spicy Thai Coconut Soup with Ginger, Lime and Vermicelli

kept byKirsten

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 juice
Zest of one lime
500 grams (or 1 large block) firm tofu, diced
2 red peppers, sliced
2 cups frozen shelled edamame
100 grams vermicelli rice noodles
1 cup or so cilantro



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