Mushroom Coconut Curry Noodle Soup きのこたっぷりタイカレーヌードルスープ

By foodiva

Ingredients

• canola oil
• 2 cloves garlic, chopped
• 1/2 inch thick slice, ginger, chopped
• 1 onion, chopped
• 3 cups, chopped mushrooms (I used Maitake and Oyster mushrooms)
• 2 tablespoons shio kombu (salted Japanese kombu seaweed)
• 2 cups water
• 1 ~2 tablespoons cane sugar
• 2 tablespoons dried lemongrass (I put it in a teabag)
• 3 tablespoons Thai red curry paste
• 1 cup coconut cream
• salt and pepper
• 100 g cooked clear noodles
• 2 cups chopped napa cabbage
• 1 cup chopped red cabbage
• chopped cilantro
• 1 tablespoon sweet chili jam from Trader Joes (optional)
• juice from fresh lime (optional)

Details

Servings 1
Adapted from culinarytribune.com

Preparation

Step 1

But this post of Thai curry is probably not a too inappropriate place to talk about it.

3 cups, chopped mushrooms (I used Maitake and Oyster mushrooms)

2 tablespoons dried lemongrass (I put it in a teabag)

2. Add onion and mushrooms. Continue to sautee.

3. Add Japanese salted seaweed, Shio kombu, and water. Boil and then turn to low heat.

4. Add sugar, dried lemongrass, curry paste, coconut cream, salt, and pepper. Boil and then turn to low heat.

5. Add napa cabbage and red cabbage.

6. Serve with cilantro, chili jam, and lime.

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