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 precooked noodles and stir to heat noodles in the broth.

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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