Lemongrass Coconut Mushroom Soup

Ingredients

• mixed mushrooms, sliced10 oz
• coconut milk1 can (13.5 oz)
• vegetable broth3 cups
• lemongrass stalk, bruised and cut into pieces1
• ginger, sliced1 tbsp
• lime juice2 tbsp
• lime zest1 tsp
• rice noodles4 oz
• scallions, sliced2
• cilantro leaves1/2 cup
• neutral oil1 tbsp

Method

1. 1Cook the rice noodles according to package directions, then rinse and set aside.
2. 2Heat oil in a pot and brown the mushrooms until they take on color around the edges.
3. 3Add broth, coconut milk, lemongrass, and ginger; simmer gently for 15 minutes to infuse.
4. 4Remove the lemongrass and ginger pieces, then stir in lime juice and zest.
5. 5Divide the noodles among bowls and ladle the hot soup over them.
6. 6Finish with scallions and cilantro just before serving.

Tips

• Press the mushrooms lightly in the pan so they sear instead of steaming.
• If you like a stronger citrus aroma, add a strip of lime peel while simmering and remove before serving.

Nutrition