stalks of lemongrass, mashed in a mortar and pestle
thumb-sized piece of ginger, grated
small chilli, sliced
sliced dired shiitake mushrooms
gluten-free soy sauce
fresh enoki mushrooms
large handful coriander, finely chopped
rice noodles, cooked
sheet of nori, cut into small pieces (optional)
Cooked tofu squares (optional)
In This Recipe
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.
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.
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.