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Mushroom Coconut Soup
Difficulty level Easy
YIELD Serves 2
There was a great Thai restaurant in Toronto that we used to go to all the time and I always ordered the mushroom soup. The bowl would be brimming with Shiitake, oyster and Enoki mushrooms and I always thought the cost of the mushrooms was more than the price of the soup. Maybe that's why the restaurant closed. In any case, the soup was wonderful and I have been looking for a recipe that would approximate the taste.
Imagine my delight to discover the Web site Real Thai Recipes with a recipe that looked like it might be the one I was searching for. It turned out to be pretty close to what I remembered and I was very happy.
If you can't find galangal at an Asian market, substitute fresh ginger. You can use the zest of a lime if you can't find lime leaves. If you do get fresh lime leaves, be careful as they have very sharp thorns on the branches. Lemongrass is now available in all of my local grocery stores. I removed the galangal, lemongrass, and lime leaves once the flavour was imparted to the stock because you don't eat them. Take them out before you add the rest of the ingredients.
The recipe calls for three to eight Thai chilies, which seems like a lot to me. I used three bird's eye chilies like the one in the photo. I seeded them and kept them whole and the soup was quite hot. Use rubber gloves when you handle these chilies, because they will burn your skin quite easily.
INGREDIENTS
| 3 cups | chicken or vegetable stock |
| 1/4 cup | sliced galangal |
| 1 | lemongrass stalk, cut into 4-inch pieces and smashed |
| 4‑6 | whole torn lime leaves |
| 3‑8 | smashed medium-sized thai chilies, to taste |
| 1/2 cup | white tofu pieces |
| 1/2 cup | straw mushrooms (Enoki) |
| 1/2 cup | oyster mushrooms |
| 1/2 cup | coconut milk |
| 2 tablespoons | soy sauce |
| 1 1/2 tablespoon | lime juicesalt to taste |
| 2‑3 | stems of coriander |
PREPARATION:
- Bring stock to a boil. Add galangal, lemongrass and lime leaves. Boil for 5 minutes or so, until flavor comes out.
- Add the chilies, tofu, mushrooms, coconut milk, and cook for a minute or two. Be careful not to cook for too long, just until mushrooms are finished.
- Turn off the heat. Add the soy sauce and lime juice, then garnish with cilantro.
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