Chili oil, cilantro leaves and basil with tender stems, and lime wedges (for serving)
Instructions
Pour some boiling water over the noodles and allow to sit for 15 minutes or until soft
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Add mushrooms, and kabocha and simmer, skimming occasionally, until vegetables are cooked through, 20–25 minutes. Add
Mix in coconut milk, tamari, and coconut sugar.
Divide soup among bowls. Add noodles to the bowls as desired. Serve with chili oil, cilantro, and lime wedges.
Recipe by Plant Craft at https://www.rachelcarr.com/coconut-winter-squash-soup/