Thai peanut-coconut soup with rice noodles

Step 1/6

• 6 dried shiitake mushrooms
• 100 g peanuts

• bowl (large)
• frying pan (small)
• cutting board
• knife

Soak dried shiitake mushrooms in hot water in a large bowl for approx. 30 min. Afterwards, drain but save the soaking water. When soaked, cut off stems from shiitake mushrooms. Toast peanuts in a small frying pan for approx. 5 min.

Step 2/6

• 30 g ginger
• 4 cloves garlic
• 6 cilantro roots
• 2 Thai chilis
• ½ red onion
• 2 carrots
• 100 g bamboo shoots

Peel and mince ginger and garlic. Finely chop cilantro roots. Remove seeds from Thai chilis and finely chop. Peel and halve onion, then cut it into fine rings. Finely dice shiitake mushrooms. Slice carrots and bamboo shoots and set aside.

Step 3/6

• 2 Makrut lime leaves
• 500 ml coconut milk
• 6 tbsp soy sauce
• 1 tsp salt
• 1 lemon juice

• citrus press
• blender

Add toasted peanuts, cilantro roots, ginger, garlic, Thai chili, lime leaves, coconut milk, soy sauce, salt, lemon juice, and soaking water from shiitake mushrooms into a blender and blend until smooth.

Step 4/6

• 1 l vegetable broth
• 100 g spinach

• saucepan (large)

Add smooth coconut mixture and vegetable stock into a large saucepan, stir to combine and bring to a boil. Reduce to low-medium heat. Add chopped red onion, shiitake mushrooms, carrots, and bamboo shoots to soup and simmer for approx. 10 min. Add spinach to soup and let it soak for approx. 5 min. over low heat.

Step 5/6

• 200 g rice noodles

• pot (large)

Soak rice noodles in hot water, according to package instructions.