Coconut and Mushroom Soup

After hearing some disheartening news last week I headed straight to the kitchen. There was a recipe I had seen in Savour Cookbook that kept playing around and around in my head. This is exactly what I needed to work through my thoughts, to keep the worry at bay.

Ingredients:

Olive oil
8 ounces mushrooms, sliced
1 shallot, chopped
1 small red onion, chopped
1 tablespoon grated garlic
3 tablespoons fresh grated ginger
Pinch red pepper flakes
3/4 cup whole coconut milk
4 cups water
1 stalk lemongrass, chopped
1 teaspoon fresh cilantro
Juice from 1/2 lime
1/8 pound fettuccine noodles (recipe called for soba noodles)
Chopped spring onions for serving

To prepare:

Heat oil in heavy soup pot and lightly saute the mushroom. Remove and set aside. Add a little more olive oil to same pan and saute the shallot, red onion, garlic, red pepper flakes and ginger for a few minutes. Then add coconut milk, water, lemongrass and cilantro. Boil for 20 minutes until the mixture reduces and thickens slightly. Season with salt and black pepper. Whizz the soup with emulsion blender. Add mushrooms and gently over a low boil cook another 20 minutes. In the meantime cook the noodles; slightly al dente. When ready to serve add noodles and lime juice. Serve with a sprinkling of chopped spring onions. Enjoy!