This soup is really good and so easy to make. Loads of totally fresh flavors going on in here. Coconut milk, lemongrass, garlic and ginger are blended together until smooth and creamy. The toasted chili paste adds depth and a little heat. Zucchini and soba noodles make your belly happy and full. It all comes together in a snap and with no added oil you can eat a big bowl with a smile on your face. Yes and yum.
Start by toasting a tablespoon of dry chili paste until fragrant.
Blend coconut milk, lemongrass, ginger and garlic together.
Bring contents to a boil, then let simmer on low while you prepare the rest of the ingredients.
Sauté the mushrooms in a dash of soy sauce and add them to the soup along with the zucchini noodles.
Cook the soba noodles per package directions and add them to the soup.
Ingredients for the Soup
2 cans of light coconut milk plus one can of water
2 packs of soba noodles
2 cups of fresh mushrooms (one pack)
4 cloves of garlic
3 blades of lemongrass
2 handful thai basil or sweet basil
1 inch of ginger
1 tablespoon dry chili paste
1 tablespoon pepper flakes – if you like spice
a few dashes of soy sauce for sautéing mushrooms
salt and pepper to taste
Toast a tablespoon of dry chili paste on medium heat until fragrant. Blend 2 cans of light coconut milk with one can of water together with the lemongrass, garlic and ginger in your high speed blender. Pour contents into pot with chili paste and bring to a boil. Let simmer while you sauté the mushrooms in a few dashes of soy sauce. Salt soup to taste. Cut up the zucchini with a vegetable peeler or vegetable noodle maker. Cook the soba noodles la dente because you will add them to the hot soup. Add all the ingredients to the soup and serve with fresh thai basil.
If you don’t have a blender, use a food processor to form the lemongrass, garlic and ginger into a paste with a few dashes of coconut milk. Then mix that paste with the rest of the liquid. If you don’t have a blender or food processor, finely chop the ginger and garlic. Leave the lemongrass whole to just flavor the soup and remove the blades before serving.
Photography by Paige Alisa