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Spicy Wild Mushroom Soup

how to make sauerkraut

Spicy Wild Mushroom Soup 

  • Prep Time: 20 mins 
  • Cook Time: 15 mins 
  • Total Time: 35 mins 
  • Servings: 4 


  • 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/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) 



  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!