Thai Mushroom Soup
Thai Mushroom Soup
Course: MainCuisine: Thai
Servings
2
servingsA remarkably simple yet rewarding dish. To simplify this dish, you can also use Thai green curry paste. It’s also naturally vegan.
Ingredients
1/2 pound (about 225g) fresh Oyster Mushrooms
2-3 fresh chilis cut and smashed (use fewer chilis if you prefer less spice)
3 kaffir lime leaves
2 stalks lemon grass cut into 5cms pieces and smashed
2 cups water or vegetable stock
1 cup coconut milk
1/2 pound (about 225g) spinach or spring greens
3 tablespoons lime juice
3 tablespoons light soy sauce
Handful of fresh coriander
Directions
- Cut the mushrooms into small chunks.
- Bring the water/stock to a boil and add the lime leaves and crushed lemon grass.
- Simmer for 5 minutes. Then add the chilis, coconut milk, mushrooms and greens.
- Simmer for another 5 minutes until the mushrooms are soft. Turn off the heat and add the lime juice, soy sauce and coriander.
- Serve the fragrant steaming broth into deep bowls and enjoy.
Notes
- If you like your soup a bit thicker or more filling, you can also add noodles during the last 5 minutes of cooking.
Previous Post
Next Post