Coconut soup with 3 varieties of mushroom vegetarian

Preparation – 30 minutes

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.

Finishing the coconut soup with 3 varieties of mushroom – 20 minutes

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!