There is a fall chill in the air that stimulates the craving for a steaming bowl of nourishing soup. Of course, a mushroom soup came to mind. Yet another excuse to include mushrooms on the menu, as if I really needed one. Tender chunks of mushrooms are combined with the delicate yet distinctive flavour of coconut milk. This elegant Thai soup is light, earthy but vibrant at the same time due to the complimentary addition of Thai green curry paste, salty tamari, a hint of sweetness from the jaggery and the zing of fresh lemon juice. This luxurious layering of flavors is to be savored, one glorious spoonful at a time.
Any combination of mushrooms will work fine for this recipe, so use what is easily available. You may use canned coconut milk, but here my favorite method of soaking dried coconut and draining it makes for an especially appealing and fragrant broth that stimulates the palate. Use your own homemade green curry paste if possible as pre-prepared commercial varieties found at your local grocer pale in comparison.
This is my contribution to this month's No Croutons Required. The challenge this month is to come up with a vegan soup or salad. Please get your entries in by the 20th of September.
|Thai Mushroom Soup with Coconut|
|Recipe by Lisa Turner|
Published on September 17, 2012
Wonderfully fragrant Thai mushroom soup with coconut and seasoned with green curry paste
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Other Thai dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Thai Coconut Mango Salad
Simple Green Curry and Corn Soup
Massaman Curry with Paneer Cheese
Hot and Sour Thai Mushroom Soup with Nam Prik Pow
On the top of the reading stack: Betty Crocker's Indian Home Cooking by Raghavan Iyer
Audio Accompaniment: light breeze outside my window