GREEN COCONUT ZOODLE SOUP

Green Coconut Zoodle Soup image

Provided by Lauryn Tyrell

Time 55m

Number Of Ingredients 15

Previous Next

4 ounces shiitake mushrooms, caps and stems separated
1/2 kabocha squash, seeded and cut into 1-inch wedges
3 tablespoons peanut oil, plus more for serving
Kosher salt and freshly ground pepper
1 can (14.5 ounces) coconut milk
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 shallot, peeled and quartered lengthwise
3 cloves garlic, smashed and peeled
1 bunch fresh cilantro, stems separated and roughly chopped
2 tablespoons light-brown sugar
Peeled zest and juice of 1 lime
3 tablespoons fish sauce
2 cups zucchini noodles (4 ounces)
4 cups mixed Asian winter greens, such as bok choy and mizuna
Sliced jalapeños and purple daikon, for serving

Steps:

Preheat oven to 425°F. Toss shiitake caps and squash with oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, flipping once, until golden and tender, 24 to 27 minutes.
In a pot, bring shiitake stems, coconut milk, 1 3/4 cups water, ginger, shallot, garlic, cilantro stems, brown sugar, and peeled lime zest to a bare simmer over medium heat. Reduce heat to low, cover, and simmer until flavors meld, 10 to 15 minutes. Strain, discarding solids, and let cool 10 minutes.
Transfer broth to a blender along with 1 cup packed cilantro leaves and purée until smooth. Stir in lime juice and fish sauce; season with salt and pepper. Return to pot and bring to a simmer. Stir in zucchini noodles and greens; simmer until tender, about 2 minutes. Serve immediately with roasted shiitake caps and squash, jalapeños and daikon, and a drizzle of oil.