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Tuesday, February 1, 2011

Thai Coconut Noodle Soup

2 tablespoons olive oil or sesame oil
1 small onion, diced
3 carrots, peeled and thinly sliced
1 clove garlic, crushed or minced
2 cups fresh mushrooms, sliced
4 cups vegetable broth
1/2 inch ginger root, peeled & grated
1 can coconut milk
handful or two of thin rice noodles

Finishing Ingredients

juice of 1/2 lime
1 teaspoon asian chili garlic sauce
1 bunch green onions, thinly sliced
handful or 2 of fresh spinach, thinly sliced
cilantro, chopped (optional)
salt and pepper to taste

Place oil, onion, carrots and garlic into large saucepan. Cook and stir on high until carrot is just tender. Turn down to medium heat. Add mushrooms and stir for a couple of minutes. Add broth, ginger, coconut milk and noodles. Boil over high heat until noodles are cooked.

Turn off heat. Add the finishing ingredients and serve.

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