Thai Coconut Soup with Flat Rice Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 27 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 shiitake mushrooms, alternatively mushrooms
- 50 g baby spinach
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 spring onion (s)
- 1 carrot (s)
- 250 ml coconut milk
- 1 bunch coriander
- 100 g rice noodles (flat rice noodles)
- 25 g curry paste, red
- 1 kaffir lime leaf
- 1 tablespoon oil
- 0.5 teaspoon ½ salt
- N / A peanuts, chopped
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut into thin strips. Peel the carrot and cut into thin strips. You can also do this with a peeler. Cut the spring onions into rings approx. 1/2 cm in size. Pluck the leaves from the coriander and cut the remaining stems into small pieces. Wash off the lime and rub the peel. Then squeeze the lime for the juice.
- Put the oil in a medium saucepan and heat. Add the curry paste and let it heat up for 1 to 2 minutes or fry a little. Add the coconut milk and 500 ml of water and bring to the boil, then simmer for about 1 to 2 minutes until the curry paste has spread. Add the pasta. Add the spring onion, carrot strips, mushrooms, kaffir lime leaf, lime juice, lime zest and 1/2 teaspoon salt and simmer for 4 to 5 minutes. Now add the chopped coriander stalks and the baby spinach. When the spinach has softened (approx. 1 minute), take the kaffir lime leaf out of the pot (like the bay leaf, it cannot be eaten with it).
- Arrange the soup in a bowl and sprinkle with fresh coriander and a little chopped peanuts.
- Tip: If the soup has become too hot for you, you can easily stretch it with a little more water, or just add some curry paste if it is too mild.
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