Spicy Wild Mushroom Soup

Spicy Wild Mushroom Soup 

• Prep Time: 20 mins 
• Cook Time: 15 mins 
• Total Time: 35 mins 

• Servings: 4 

Ingredients: 

• 170 g uncooked noodles (we used rice noodles) 
• 1 Tbsp oil 

• 4 cloves of garlic, minced 
• 1 heaped Tbsp grated ginger 
• 1 Tbsp lemongrass paste 
• 2 tsp ground coriander 
• 1 tsp ground turmeric 

• ½ tsp ground cumin 
• ¼ tsp chili powder 
• 1 large red onion, diced 
• 2 cups / 150 g wild mushrooms, sliced 
• 1 cup chestnut or closed cup mushrooms, sliced 

• 1/2 tsp salt 
• 6 cups / 1400 ml veg stock or boiling water 
• 1 large carrot, cut into strips or shredded 
• 1 cup of shredded red cabbage 
• 4 large handfuls of fresh spinach or kale 

• fresh coriander 
• ½ lime, juiced 
• 2 Tbsp fermented Turmeric and Ginger Superkraut (plus extra for serving) 

Method: 

1. Boil the noodles following the package instructions. Drain and rinse with cold water. Add a few drops of oil, mix and set the noodles aside. 
2. Heat up a thick-bottomed pot. Add oil and diced red onion. Cook for a few minutes. 
3. Add spices and cook for another 20 - 30 seconds. 
4. Add garlic, ginger, lemongrass, chestnut mushrooms and salt. Mix and cook for a minute. 
5. Add carrot, red cabbage and wild mushrooms cook for another few minutes. 
6. Add stock or boiling water. Cover the pot with a lid and let it boil for 10 minutes. 
7. Add spinach leaves, chopped coriander, 2 Tbsp Superkraut, noodles and lime juice. Mix, let it boil for half a minute and remove from the heat. 
8. Ladle soup into bowls and serve with extra crunchy shredded carrot and cabbage and another helping of our delicious fermented sauerkraut - Turmeric and Ginger Superkraut. Enjoy!