Green Coconut Zoodle Soup

Ingredients

• 4 ounces shiitake mushrooms, caps and stems separated
• 1/2 kabocha squash, seeded and cut into 1-inch wedges
• 3 tablespoons peanut oil, plus more for serving
• Kosher salt and freshly ground pepper
• 1 can (14.5 ounces) coconut milk
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 1 shallot, peeled and quartered lengthwise
• 3 cloves garlic, smashed and peeled
• 1 bunch fresh cilantro, stems separated and roughly chopped
• 2 tablespoons light-brown sugar
• Peeled zest and juice of 1 lime
• 3 tablespoons fish sauce
• 2 cups zucchini noodles (4 ounces)
• 4 cups mixed Asian winter greens, such as bok choy and mizuna
• Sliced jalapeños and purple daikon, for serving

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