Thai coconut soup with rice noodles

Ingredients for 2 servings:

• 3 shiitake mushrooms, alternatively mushrooms
• 50 g baby spinach
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 spring onion(s)
• 1 carrot(s)
• 250 ml coconut milk
• 1 bunch of coriander
• 100 g rice noodles (flat rice noodles)
• 25 g curry paste, red
• 1 kaffir lime leaf
• 1 tbsp oil
• ½ tsp salt
• e.g. peanuts, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

vegan, with baby spinach and shiitake mushrooms

Clean the mushrooms and cut into thin strips. Peel the carrot and cut into thin strips. This can also be done with a vegetable peeler. Cut the spring onion into approximately 1/2 cm rings. Pick the leaves off the coriander and finely chop the remaining stalks. Wash the lime and zest. Then squeeze the lime to extract the juice. Heat the oil in a medium saucepan. Add the curry paste and let it heat for 1 to 2 minutes or fry briefly. Add the coconut milk and 500 ml water and bring to a boil, then simmer for about 1 to 2 minutes until the curry paste is distributed. Add the noodles. Add the spring onion, carrot strips, mushrooms, kaffir lime leaf, lime juice and zest, and 1/2 teaspoon of salt, and simmer everything for 4 to 5 minutes. Now add the finely chopped coriander stalks and the baby spinach. When the spinach has softened (about 1 minute), remove the kaffir lime leaf from the pot (like the bay leaf, it’s not edible). Serve the soup in a bowl and garnish with fresh coriander and a few chopped peanuts. Tip: If the soup is too spicy for you, you can easily dilute it with a little more water, or add a little more curry paste if it’s too mild.