Thai Coconut and Mushroom Soup

February 15, 2018 The Provident Princess 0 Comments





I was at one of my good friend's houses for lunch the other day. We both share a passion for yummy, healthy food and love making recipes for each other to try.

She served this amazing Thai Coconut and Mushroom Soup and it was definitely a hit with all who tried it. I was feeding my 10 month old baby Andrew some hummus but he kept looking at my soup so finally I started dipping his hummus in the broth and he couldn't get enough. I was somewhat worried it would be too spicy. (I'm kind of a wimp when it comes to spice.) But he loved it. That is also one of the great things about this soup. You can really tailor it to your own taste with all the different toppings.

The lime, coconut and the spice from the chili garlic sauce all blend so well and then you get the meatiness from the mushrooms. Mmm, and who doesn't love rice noodles? The have the best texture and really make this soup feel filling.  You will love how fast this recipe comes together. Like 15 minutes start to finish. 

Bon Appetite!




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Thai Coconut and Mushroom Soup
by February-15-2018
Ingredients
  • 1 tsp coconut oil
  • 1  jalapeno pepper, minced (seeded and de-veined
  • 1 1/2 Tablespoon fresh garlic, minced
  • 4 cups Vegetable Broth (chicken tastes good too)
  • 1 (3-4in) piece of  lemmongrass
  • 1/2 teaspoon kosher salt
  • 1 (13.5 oz) can coconut milk
  • 1 (8oz) package mushrooms, sliced
  • 4 oz (small handful) dry rice noodles
  • 3/4 teaspoon soysauce
  • 1 teaspoon chili garlic sauce
  • 1 1/2 Tablespoons  fresh lime juice
  • 4 Tablespoons cilantro, chopped
  • 3 stalks green onions, sliced
Instructions
Saute coconut oil, jalapeno and ginger in a medium sized pot on medium heat until fragrant and soft. (2 minutes) Add broth, coconut milk, lemmongrass and salt and mushrooms. Bring to a boil and simmer for 7 minutes. I love to use my dehydrated mushrooms here and they don't need to be reconstituted since they are being cooked in liquid. (3/4 cup dry mushroom slices) Once 7 minutes have passed, throw in the rice noodles and cook 2-3 minutes. When noodles are done, take off heat and add soy sauce, chili garlic sauce and lime juice. I like to just use half of a lime which is about 1 Tablespoon of juice and then cut the other half into small wedges to serve individually. You can add all the cilantro and green onions to soup now or let others garnish their own with extra chili garlic sauce on the side as well.

Enjoy immediately.
Note: rice noodles really don't hold up well so I would only plan to make as much as you want for one meal without planning for leftovers. Or once you get to the point of needing to add the noodles, divide the soup broth in two. One to leave in the pan to continue cooking and eat immediately, then next to refrigerate and you can add the noodles when you are going to eat the rest.
Details
Prep time: Cook time: Total time: Yield:

"Making the most of my 7 years of plenty".

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