This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery, while roasted shiitake mushrooms and kabocha squash lend heft and depth.
Zucchini noodles make this soup extra-nutritious, but it's great with cooked soba or rice noodles, too.
Rating: 2.0 stars
I'm not sure what went wrong, but I followed recipe exactly. Broth was super watery and tasted way too salty with 3 tablespoons fish sauce. Glad I tasted before seasoning or it would have been inedible. Also, the ratio of broth to veggies seemed way off - there didn't seem to be enough liquid to accommodate the veggies. Perhaps there is a recipe typo? It seems that two cans of the coconut milk, instead of only one as written, would have balanced out fish sauce more effectively. Might try again this way, as this has the potential to be really delicious.