How to make
For the Asian mushroom soup, crush the garlic with a little salt and the coriander seeds in a mortar.
Peel the ginger and grate it.
Chop the green coriander and celery leaves. Set aside some of them for sprinkling at the end.
Heat the sesame oil in a pot and lightly fry the ginger with the garlic and coriander, as well as the fresh chopped leaves.
Stir for about 3 minutes over medium heat and pour the broth and coconut milk.
Bring to a boil and add the cleaned and chopped mushrooms, curry, cayenne pepper powder and salt to taste.
Cook for 15 minutes, by keeping an eye out for any foam. If this happens, reduce the heat slightly.
Finally, add the rice noodles and cook for the time indicated on the package.
It is best to use fine ones, but in this case I only had the flat and thicker ones, which is not a problem.
The Asian soup becomes thicker, so if you want, add extra broth.
Strongly aromatic, very delicious noodle soup! If you are preparing it for children, skip the cayenne pepper, but keep in mind that it will still be spicy from the ginger. For me, this is wonderful, because I love it, but it is not the case with everyone.
Among other things, this soup is a wonderful remedy for fighting colds and flu precisely thanks to the miraculous ginger.
