Mmmm...what else is there to say? Seriously delish soup with an assortment of mushrooms I found at my local Asian market; shitake, oyster & enoki and some left over mini bok choy greens simmered in coconut milk and spices. So easy and ready in 15 minutes, this noodle soup gives take out a run for its money. Note -serves 2, my husband and I ate it all.
4 oz rice noodles
3 cups of assorted mushrooms
1 clove garlic, minced
1 tsp fresh ginger, minced
1 can coconut milk
1 cup vegetable broth
1 Tbsp chili paste/sambal oelek
1 Tbsp red curry paste
1 Tbsp soy sauce
1 Tbsp maple syrup
1/4 tsp turmeric
2 to 3 cups greens(mini bok choy)
Red onions or scallions
Fresh Thai basil or Cilantro, chopped
1. Cook noodles according to package directions. Set aside
2. In a pot, over medium high heat with 1 Tbsp oil sauté mushrooms, garlic and ginger approximately 5 minutes. Stir in coconut milk, broth, chili paste, red curry paste, maple syrup, soy sauce and tumeric. Bring to boil and simmer 3 to 4 minutes. Add greens and continue to simmer until wilted, approximately 3 to 4 minutes. Remove from heat.
3. To serve, ladle into bowls topped with noodles, red onions/scallions, thai basil/cilantro, lime wedges, peanuts and chili flakes.