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Creamy Thai Coconut Mushroom Soup


Creamy Thai Coconut Mushroom Soup Recipe

Ingredients:
  • 1/2 oz (14 g) dried mushrooms
  • 1 1/2 cups hot water
  • 2 tablespoons olive oil
  • 2 shallots, sliced into small rounds
  • 1-inch piece fresh ginger or galangal, minced or grated
  • 1 medium carrot, diced
  • 1 stalk lemongrass, trimmed and cut into strips
  • 3 cups fresh mixed mushrooms (I used enoki, button and oyster), sliced
  • few generous handfuls of bean sprouts
  • 3 1/2 cups (2 14 oz or 400 ml cans) coconut milk
  • 2 to 3 cups vegetable stock or water
  • 1 tablespoon tamari (soy) sauce
  • 1 to 2 teaspoons sweetener (optional)
  • a few pinches of paprika
  • 2 tablespoons Thai red curry paste, or to taste (recipe below)
  • handful of kaffir lime leaves (optional)
  • 1 1/2 to 2 cups uncooked rice noodles
  • juice from two limes (3 tablespoons)
  • generous handful of fresh parsley
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • 2 scallions, trimmed and chopped for garnish
  • 10 large dried red chilies, broken into pieces
  • 2 teaspoons coriander seeds
  • 1-inch piece fresh galangal or ginger, chopped
  • 1 stalk lemongrass, trimmed and finely chopped
  • 1 large clove garlic, finely chopped
  • 2 - 3 shallots, finely chopped
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • zest from 1 lime
  • juice from 1 lime
  • water as needed
Directions:
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