Coconut Lemongrass Somen Noodle Soup
Makes 6 servings
4 ounces somen noodles*
3 1/2 cups chicken broth
1 can (14 ounces) unsweetened coconut milk
3 tablespoons fish sauce (nam pla)
2 cups fresh oyster mushrooms, roughly chopped
1/4 cup finely minced lemongrass
1/2 red bell pepper, thinly sliced
1 1/2 tablespoons fresh ginger, minced
1/4 cup fresh basil, thinly sliced
1. Cook the somen noodles: Cook the noodles according to the package directions, then immediately drain them in a fine mesh sieve and rinse gently in cold water. Set aside.
2. Make the soup: Combine the chicken broth, coconut milk, fish sauce, oyster mushrooms, lemongrass, red bell pepper, and ginger in a large saucepan. Bring the soup to a boil over medium-high heat, then reduce the heat to low, and cover the pot and simmer for 10 minutes to blend the flavors together.
3. Add the cooked somen noodles and briefly heat through. Remove from the heat and stir in the basil. Serve.
* If you can’t find somen noodles, you can substitute angel hair pasta or vermicelli.