Summary

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

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Instructions

1. 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.
2. 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).
3. Arrange the soup in a bowl and sprinkle with fresh coriander and a little chopped peanuts.
4. 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.