I was perusing the Internet for inspiration the other day and stumbled upon a recipe for a creamy Thai mushroom soup, and it made me salivate instantly. The thought of coconut milk, mushrooms, lime, and fresh herbs does it for me. I don’t know what else to say.
So of course, I completely reworked the entire recipe immediately to fit the contents of my pantry and fridge, and it really turned out fantastic. I made a huge batch and ate it for days, but for the blog, I scaled the recipe down to serve four, which seems much more managable. Enough blabbing, here’s what you need:
- olive oil
- 2 cups sliced cremini mushrooms
- 2 cloves garlic, diced
- 3 cups vegetable stock
- 1 can coconut milk
- 1/2 lime, juiced
- tamari, or soy sauce, to taste
- grated ginger, to taste
- 2 tablespoons chopped basil
- 2 tablespoons chopped cilantro
Add two tablespoons of olive oil to a large pot over medium heat. When the oil is hot, add the mushrooms and garlic and cook for about five minutes, stirring often. Add the rest of the ingredients and let it simmer for about thirty minutes on medium low, then hit it with a hand blender or immersion blender. If you don’t have one, then put it in your regular blender or food processor and blend until smooth. I like soup to be either very smooth, or quite chunky, but this is not a soup that should be chunky. When it’s smooth, taste it to make sure it’s seasoned right, and then you’re done- simple, flavorful, and fantastic soup in about thirty minutes.
I served the soup with broiled shrimp seasoned with garlic and pepper, cilantro and eggplant brown rice, and broiled cremini mushrooms. Everything was good, but let me tell you, the soup stole the show!