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For 3-4 portions
Spice mix:
2 tbsp tandoori spices
½ tbsp fresh ginger
½ tsp turmeric
½ tsp ground cloves
¼ tsp cayenne pepper
A small handful of fresh cilantro
A splash of lemon juice
One stalk of spring onion
For the soup
200 ml coconut milk
750 ml stock (use a low FODMAP stock cube)
400 g pumpkin, in cubes
150 g oyster mushrooms
1 tbsp brown sugar
A pinch of salt
150 g gluten-free noodles (I used gluten-free soba noodles, but you can also use rice noodles)
Fresh basil
Unsalted peanuts
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1st Keep
 bruderso
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