for 4 person

Soup

1 tbsp	coconut oil
2 stick	lemongrass, squeezed
2	garlic cloves, finely chopped
1	lime leaf (Citrus hystrix) (Thai Kit)
2	red chillies, deseeded, cut into thin rings
200 g	carrots, peeled, shaved into strips using a peeler
7 dl	porcini stock
5 dl	coconut milk
300 g	udon noodles
150 g	leaf spinach
1	lime, rinsed with hot water; use grated zest and 2 tbsp of juice
20 g	coconut chipsko, roasted

How it's done

Soup

Heat the oil in a pan. Add the lemongrass, garlic, chilli and lime leaf, sauté for approx. 5 mins. Add the carrots and cook for approx. 3 mins. Pour in the stock and coconut milk, bring to the boil. Reduce the heat, add the pasta, simmer for approx. 5 mins. Remove the lemongrass and lime leaf. Add the leaf spinach, lime zest and juice, mix. Plate up the soup. Top with the coconut flakes.

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