Mushroom lovers will adore this light and wonderfully fragrant Thai-spiced soup made with fresh and dried mushrooms. And cooks will love the simplicity. The freshness of the broth is enhanced by preparing fresh coconut milk from dried grated coconut, but you can use light coconut milk from a can as well. When you smell the broth cooking you will be very glad it doesn't take long to cook.
This is my contribution to this month's mushroom-focused edition of No Croutons Required.
|Thai Coconut Soup with Mushrooms|
|Recipe by Lisa Turner|
Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen
Published on April 15, 2008
Simple, fragrant, elegant and fresh-tasting light Thai mushroom soup with lemongrass, ginger and fresh pressed coconut milk