John Myers
Coconut Vegetable Soup with Noodles
The perfect coconut vegetable soup with noodles recipe with a picture and simple step-by-step instructions.
- 1 pole Fresh leek
- 200 g Zucchini fresh
- 20 g Mu-Err mushrooms
- 250 g Asparagus green fresh
- 250 g Mushrooms brown
- 1 tbsp Oil
- 400 ml Coconut milk thin
- 200 ml Vegetable broth
- 150 g Pasta
- 1 Fresh lime
- Salt and pepper
- 0,5 bunch Fresh coriander
- Soak the Mu-Err mushrooms in water for about 60 minutes, pour off the soaking water and rinse the Mu-Err mushrooms with fresh water.
- Wash the leek and zucchini and pat dry. Clean the mushrooms. Cut the leek into rings. Halve the zucchini lengthways and cut into slices with the mushrooms. Wash the asparagus, peel the lower third, cut off the ends. Cut the asparagus spears into pieces.
- Heat the oil in a saucepan and sauté the mushrooms, leek and zucchini. Then add the asparagus, season everything with salt and pepper. Pour in the coconut milk and stock and cook for about 8 minutes, shortly before the end of the cooking time, add the Mu-Err mushrooms.
- In the meantime, cook the pasta in salted water for about 5 minutes until firm to the bite. Squeeze out the lime. Pluck the coriander leaves from the stalks. Season the soup with lime juice, salt and pepper. Drain the pasta and add the soup. Arrange coconut vegetable soup with noodles on plates and serve sprinkled with coriander. In the first picture I forgot the coriander, that’s why the second picture.
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