Ingredients
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2
garlic cloves, grated
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2
stalks of lemongrass, mashed in a mortar and pestle
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1
thumb-sized piece of ginger, grated
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1
small chilli, sliced
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1/2 cup
sliced dired shiitake mushrooms
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2 cups
vegetable stock
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270 grams
coconut milk
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1 tablespoon
tahini
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1 tablespoon
maple syrup
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2 tablespoons
gluten-free soy sauce
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150 grams
fresh enoki mushrooms
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1
lime, juiced
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1
large handful coriander, finely chopped
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200 grams
rice noodles, cooked
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1
sheet of nori, cut into small pieces (optional)
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Cooked tofu squares (optional)
Directions
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Add garlic, lemongrass, ginger and chilli to a saucepan on a medium heat. Cook until fragrant and starting to catch on the bottom of the pan. Add the dried shiitake mushrooms and the vegetable stock and gently simmer for five minutes.
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Whisk in the coconut milk and simmer for 10 minutes before whisking in the tahini, maple syrup and gluten-free soy sauce, and simmer another five minutes.
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Remove from the heat and add enoki mushrooms, lime juice and coriander. Add cooked rice noodles into a bowl, and top with the soup and mushrooms. Add some of the nori pieces and tofu (if using) and some lime slices.
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