Coconut Lime Soup with Thai Noodles

First, heat the extra virgin olive oil (or unrefined coconut oil) in a medium to large soup pot. Then add the minced garlic and chopped onion.
Sauté for a minute or two or until the garlic and onion become fragrant. Next, add the sliced cremini mushrooms. Continue to sauté for another few minutes or until the mushrooms begin to soften and darken. Then, add the chopped celery and kale. Cook for another minute, stirring well to prevent sticking.
Pour in the broth (either chicken or vegetable). Turn the heat up and bring to a rolling boil. Once bubbling, turn the heat down to continue to simmer.
Once the broth is simmering, pour in the coconut milk and add the lime juice and zest. Stir and mix well.
Next, carefully place the Thai noodles into the soup. Continue stirring as the noodles cook. Keep a close eye on them as they cook quickly, only taking a couple of minutes. If they are overcooked, they may break into small pieces.
This Coconut Lime Soup is perfect for using up leftover chicken! Add the cooked chicken immediately after you add the noodles.
This soup is best served hot and fresh immediately after making, since the noodles can become overcooked when reheating. However, leftovers can be refrigerated for up to 3 days.
Finally, add salt and pepper to taste.
For an extra special touch, this soup is delicious garnished with lime slices, fresh sprouts and, if you prefer a kick, a dash of chilli flakes.