Gert’s Recipe Box
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.