Trendy Vietnamese soup
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Peel and slice the carrots. Chop or slice the mushrooms (you can use any mushrooms, such as the horn chanterelles, chanterelle, shiitake mushrooms, or standard). Chop the onions. Bake in a saucepan with mushrooms and onions with olive oil for a few minutes. Add the carrots, vegetable broth and spices. Let marinade and cook over low heat for 10 minutes. Add the green beans. Arrange on plates dose of uncooked noodles (approx. 1/2 bag of noodles) and add soup on top, so that the noodles almost is covered. Let the soup cool for 2-3 minutes, add on top of peanuts, lime juice and coriander.