This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
These slurp-friendly noddles in spicy broth have our weeknight dinners and lunchtime leftovers covered. Go ahead, slurp for yourself!
- 2 1⁄2 -3 cups of assorted mushrooms
- 13.5 fl oz canned coconut milk ( about 1 can)
- 1⁄3 cup Unsweetened Almondmilk
- 1/8 tsp turmeric
- 1/8 tsp curry powder
- 1/3 cup water
- 1 tablespoon agave
- 8 oz noodles
- 3 tsp of homemade chili paste
- Salt to taste
- 1⁄4 cup chopped garlic
- 1/4 cup chopped ginger
- 4 new mexico chiles seeded and cut (2-3 if you want it less spicy)
- 1 tablespoon turmeric
- 1 tablespoon chili flakes
- 2 tablespoons oil
- 3 shallots
Before beginning your curry, make the chili paste. In a dry skillet, grill garlic, shallots, ginger and New Mexico chiles (sliced and seeded) for about 4-5 minutes until charred. Place in a food processor with oil, chili flakes and turmeric until a paste forms.
Start to make your soup! In a pot, grill and sauté mushrooms for about 3-5 minutes. Next add in your coconut milk and stir for 1-2 minutes.
Next, add in your chili paste (adjust to taste), turmeric and curry powder. Stir. Next add in your almondmilk and water, add agave as well as salt to taste. Let it come to a simmer and turn off heat.
Top your coconut soup with your choice of noodles, lime wedges and chili flakes.