INGREDIENTS:

• 6 dried shiitake mushrooms
• 100g of peanuts
• 5 cilantro roots
• 1 piece of ginger (about 20g)
• 4 cloves of garlic
• 2 thai chilis
• 2 kaffir lime leaves
• 500ml of coconut milk
• 6 tablespoons of soy sauce
• 1 teaspoon of salt
• 1 lemon (squeezed)
• 1,75l vegetable broth
• 2 carrots
• 100g bamboo
• 200g thin rice noodles
• 100g spinach

TOPPINGS:

• 1/2 bunch of Thai basil
• 1/2 red onion
• 100g mung bean sprouts
• 1/2 lime
• 1 tablespoon chili oil

STEP BY STEP:

1 – Soak shiitake mushrooms in 150ml of boiling water for at least 30 mins.
2 – Roast peanuts in a hot pan without adding any oil for about 5 mins. Stir constantly.
3 – Blend peanuts and cilantro roots, ginger, garlic, chilis, lime leaves, coconut milk, soy sauce, salt, lemon juice and the shiitake water into a fine paste.
4 – Put paste in a pot, add vegetable broth and bring to a boil.
5 – Cut shiitake in small pieces. Slice carrots and bamboo slightly diagonal. Add to the soup and let simmer on low to medium heat for about 10 minutes.
6 – Pour boiling water over rice noodles and put aside.
7 – Add spinach to the soup and steep for 5 more minutes.
8 – Pour off rice noodles, rinse under running water and portion into bowls.
9 – Pour soup on the noodles and serve using toppings to your liking.

For more fun recipes check out eat-this.org