Coconut, lime and mushroom soup
A quick coconut broth with ginger, chilli and lime, mushrooms for body and rice noodles to make it a meal. Hot, sour and creamy at once, and ready in 25 minutes.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube and tamari.
Method
- Wipe the mushrooms and slice them thickly. Peel the ginger and cut it into thin matchsticks, slice the garlic thinly and slice the chilli finely (take out the seeds for less heat). Chop the coriander.
- Put the coconut milk in a large pan with the stock cube crumbled into 400 ml of boiling water. Add the ginger, garlic and chilli and bring to a gentle simmer for 5 minutes.
- Add the mushrooms and simmer for 6 minutes, until tender.
- Add the rice noodles and cook for the time on the packet, usually 3 to 4 minutes, until soft.
- Take the pan off the heat and stir in the tamari and the juice of the lime. Taste and add more lime or salt if needed.
- Share between two bowls and scatter with the coriander.
Tip Take the chilli seeds out for a milder broth. Rice noodles keep absorbing broth, so cook them last and eat straight away.
Per portion
| Energy | 542 kcal |
| Protein | 11 g |
| Carbohydrate | 43 g |
| of which sugars | 6 g |
| Fat | 36 g |
| of which saturates | 31 g |
| Fibre | 4 g |
| Salt | 3.66 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms300 g
- coconut milk1 tin
- vegetable stock cube1
- ginger15 g
- garlic2 cloves
- green chilli1
- lime1
- tamari1 tbsp
- rice noodles80 g
- coriander½ bunch
