Dizzle mentioned that this is a friend’s favorite at Thai restaurants. It is a traditionally chicken and mushroom soup. I made it with mushrooms. (I intended to add tofu, but it wasn’t ready. Maybe next time?) WOW! This is another Thai dish that will make repeat appearances in this house. It’s much more complex than I would have imagined. Easy, yet a flavor explosion…I can get on board with that any day.
- 3 cups vegetable stock
- 1 cup coconut milk
- 1 cup mushrooms
- 1 TB oil
- 3 TB lemongrass paste
- 1 heaping TB shredded kaffir lime leaves
- 2 TB minced ginger
- 4 dried thai chilies
- 3 TB lime juice (more to taste)
- 2 TB fish sauce
- ½ tsp brown sugar
- 1 TB cilantro (paste or fresh)
- 2 scallions (greens) chopped
- Create a spice paste with the lemongrass, kaffir lime, ginger, chilies, and cilantro by whizzing in a food processor until smooth. Heat oil in pot or wok. Add spice paste and stir for a minute. Add stock, coconut milk, mushrooms, fish sauce, lime juice, sugar, and scallions. Simmer for 10 minutes. (longer is fine too) Adjust lime juice to taste.
- Can be served with rice or noodles.
- Optional: Top with chives and red pepper flakes when serving.
I thought this would be too spicy for the little guy, but he climbed up and sipped the leftovers from my bowl. Loved it. There was some broth leftover, so I’ll save it for him. Score.
Tags: coconut milk, mushrooms, recipe, soup, spice paste, thai