1 TBS coconut milk, cook until fragrant. 1-2 kaffir lime leaves,
2 thin slices of fresh ginger
1 stick of lemongrass bruised.
1 cup coconut milk
1 cup water per person
5 button mushrooms quartered
½ Cup carrot or zucchini noodle strips (eas ily done with vegetable peeler)option ½ Cup Asian green
¼ Cup bean shoots
¼ Cup chopped coriander, mint, Thai basil finely chopped
1tsp of yellow curry paste per person (or more if you like it hot)
Fry curry paste per person (or more if you like it hot) in coconut milk, cook until fragrant.
Add kaffir lime leaves, sliced ginger and and stick of lemongrass.
Add 1 cup coconut milk/ 1 cup water per person, bring to simmer.
Add button mushrooms, Asian greens, bean shoots, any of your favourite veggies really.
I also add strips of carrot and zucchini sliced into thin strips with a peeler. Stir through finely chopped coriander, mint, Thai basil and serve. I always add extra chilli, enjoy.
Option to pop warm noodles in the bowl before serving your soup.