Gert’s Recipe Box

IMG_0298Coconut Mushroom Noodle Soup

Ingredients: 3 cups vegetable broth, 1 cup coconut milk, 4oz thin wheat or rice noodles, 1 scallion, 1 red bird chili, 2 kaffir lime leaves, 1 portabella mushroom, big handful of baby spinach, fresh lime and cilantro.

1. Cut mushroom into medium dice and sauté in a little of the solidified coconut milk over a medium flame for 2-3 minutes, until mushrooms release some of their liquid.

2. Add vegetable broth, coconut milk, scallion, bird chili and kaffir lime leaves. Simmer over low heat for 5 minutes

3. Add noodles and simmer for three more minutes until noodles are cooked. (Or add precooked noodles to the soup)

4. Add spinach to soup, stir and serve.

5. Garnish with chopped cilantro (optional).

NOTE: Other vegetables may be substituted for the mushrooms in this soup.

 

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