Elena Sandors Hot Pink Mushroom Thai Soup

Hot Pink Mushroom Thai Noodle Soup

The perfect antidote to short, cold winter days is a rich exotic soup.

Thanks to Elena Sandor from Eat.Wear.Travel who created this dish on her blog using her home grown mushrooms pictured below.

Hot Pink oyster mushrooms grown by Eat.Wear.Travel

Elena Sandor’s Hot Pink mushrooms that she grew.

We love the richness from the coconut milk, heat from the spices, and all the bright ingredients compliment the unusual Hot Pink oyster mushrooms’ nutty flavour and delicate but firm texture. If you’ve never tried making a Thai Noodle Soup before, why not give this a go – you can’t under-cook any of the ingredients, just chuck them in the pan and off you go…

 

Hot Pink Broth

 

Hot Pink Mushroom and Shrimp Thai Noodle Soup

Elena Sandors Hot Pink Mushroom Thai Soup

By Alex Georgiou Published: January 29, 2016

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

A different variation on this dish is to add the pink oyster mushrooms a bit later in the cooking process - around the time you add the rice noodles. This way their delicate nutty flavour comes through even more strongly. 

Ingredients

Instructions

  1. In a large pot, heat a tablespoon of coconut oil over medium heat and cook the 450g of shrimp for around 3 minutes on each side, then take them out of the pan and leave on one side.
  2. In the same pot, heat the other tablespoon of coconut oil over a medium heat and sauté the carrots along with the bell pepper, mushrooms, cabbage, broccoli and garlic.
  3. When the vegetables are slightly tender - after just a couple of minutes, add the coconut milk, curry paste, ginger, red pepper flakes, soy sauce, honey and lime juice. Turn the heat to medium low and simmer for 10 minutes.
  4. After 10 minutes, add in the rice noodles and simmer for 4 more minutes, then add the shrimp, cover and remove from heat.
  5. When the noodles are tender, transfer into a bowl, garnish with coriander and a slice of lime.

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