This filling coconut soup with 3 varieties of mushroom not only smells amazing, it tastes delicious too! With Japanese noodles, hard boiled egg and a wedge of lime.
The main thing:
Other stuff:
Made by Véronique
Published at 2023-06-28, this recipe is for 6 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 28-06-2023
View the original recipe via:
https://ohmydish.com/recipe/coconut-soup-with-3-varieties-of-mushroom
Clean the button mushrooms with a mushroom brush or kitchen paper. Cut the mushrooms into thin slices. Wash the carrots, peel them, and cut them into thin strips (julienne).
If you are using canned shiitake mushrooms, drain them. Soak the black mushrooms in a bowl of lukewarm water.
Peel the fresh ginger with a tablespoon. Scrape over the fresh ginger with the edge of the spoon, then cut the ginger into thin slices or strips.
Fill the small saucepan with water and bring it to a boil. Boil the 3 eggs for about 9 minutes.
After cooking, drain the water from the eggs and fill the pan with cold water to "shock" the eggs. This makes peeling the eggs much easier. Peel the eggs and cut them in half.
Heat a small dash of sunflower oil in the large frying pan. Briefly fry the sliced white mushrooms and the carrot. Now add 2 litres of vegetable stock along with the contents of the 2 cans of coconut milk.
Stir well, then add the (sliced) shiitake and black mushrooms. Cut a lime in half and squeeze the juice (by hand) from the 2 halves into the pan.
Add 2 stalks of lemongrass and the chopped fresh ginger. Bring the soup to a boil. Season to taste with a little tabasco, pepper and salt.
Now add the japanese noodles and let the coconut soup simmer. Stir the soup every now and then. Remove the lemongrass stalks.
Serve the coconut soup with 3 varieties of mushrooms in a deep bowl, garnish with the boiled eggs, black sesame seeds, a wedge of lime and chopped spring onion. Enjoy your meal!
Can I use other types of noodles?
You can use rice vermicelli noodles instead of Japanese noodles. You could also use a thin variety of pasta or rice.
What kind of meat can I add?
As this is a vegetarian recipe, there is no meat in the soup. If you want to add meat, cubes of ham are delicious. Peeled, cooked prawns also work very well in this soup.
