Thai Coconut Soup with Chicken of the Woods Mushroom
Ingredients
- 10 ounce Chicken Of the Woods mushrooms Laetiporus sulphureus, or commerical maitake mushrooms
- 1 tbsp coconut oil
- 1/2 onion sliced
- 2 garlic cloves chopped
- few Thai chilis halved
- 3 ¼ inch slices galangal root or ginger root
- 1 lemongrass stalk pounded with side of a knife and cut into 2 inch long pieces
- 2 tsp red Thai curry paste
- 4 cups vegetable broth
- 4 cups canned coconut milk
- 1 1/2 - 2 tbsp soy sauce
- 1-2 tbsp coconut sugar
- 2-3 tbsp fresh lime juice
- 2-3 green onions sliced thin
- fresh cilantro chopped, for garnish
Instructions
- Wash mushrooms gently and slice into bite sized pieces. Steam pieces for 25-30 minutes and set aside.
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chili, galangal, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
- Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain out all aromatics and return broth to the pot.
- Add in coconut milk and mushrooms. Simmer gently to allow mushrooms to absorb the flavors, about 10 minutes.
- Add soy sauce, coconut sugar, and lime juice, plus more of each to taste.
- Cook 2 more minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
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