Ingredients
- 1 bunch fresh cilantro, including roots
- 6 or 7 stalks lemongrass, to taste
- 1¾ ounces / 50 g (about 1 inch / 2.5 cm) galangal root or fresh ginger 2 (14-ounce / 400 ml) cans full-fat coconut milk 3 shallots, sliced
- 2 to 4 bird’s-eye chiles (also called Thai chiles), to taste, plus more for garnish if desired 2 tablespoons coconut sugar
- 12 fresh kaffir lime leaves torn into small pieces, to taste, plus thinly sliced leaves for garnish 4 garlic cloves, smashed
- 1 small zucchini
- Generous handful white button mushrooms, sliced 4 limes: 3 juiced, 1 sliced for garnish
- 3 tablespoons tamari
- 2 handfuls enoki mushrooms, for garnish (optional)
How to Make It
- Rinse the cilantro roots thoroughly and cut them off the stems. Reserve the tops; we just want to use the roots here. Trim the lemongrass where the white base portion ends; discard the tops, and pound the lemongrass bases until they are cracked and open. Peel the galangal, cut it into chunks, and pound it with a tenderizer until it releases a little liquid.
- In a medium saucepan, combine the coconut milk, cilantro roots, lemongrass, galangal, shallots, chiles, coconut sugar, kaffir lime leaves, and garlic. Bring to a very gentle simmer; then cover and cook for about 15 minutes, until fragrant.
- While the soup is simmering, prepare the zucchini noodles by slicing the zucchini into long, thin strips, with either a spiralizer slicer or a julienne slicer.
- Strain the soup through a sieve into another saucepan; discard all the solids. Add the sliced mushrooms, lime juice, tamari, and 1 cup / 225 ml water. Add more water if needed to achieve the right consistency—you want the soup to be light, but still creamy. Bring the soup up to a light simmer again, just to cook the mushrooms slightly, but do not boil.
- To serve, put a handful of zucchini noodles in each bowl, and pour the soup over the top. Garnish with the enoki mushrooms, plenty of cilantro leaves, a slice of chile, slices of lime, and thinly sliced kaffir lime leaves.