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Thai Coconut Soup with Chicken of the Woods Mushroom
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
Ingredients
- 1 tbsp coconut oil
- 1/2 sliced onion
- 2 chopped garlic cloves
- few halved Thai chilis
- 3 quarter-inch slices galangal root, or ginger
- 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 2 teaspoons red Thai curry paste
- 4 cups vegetable broth
- 4 cups canned coconut milk
- 10 oz. chicken of the woods mushrooms (or substitute commercial maitake mushrooms)
- 1-2 tbsp coconut sugar
- 1 1/2 - 2 tbsp soy sauce
- 2-3 tbsp fresh lime juice
- 2-3 green onions sliced thin
- Fresh cilantro chopped, for garnish
Notes
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 min, then 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.
Tried this recipe?Let us know how it was!
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