Think of this creamy dish as a vegan alternative to chicken noodle soup. Here chicken stays on the farm, where it belongs, and succulent and earthy mushrooms are the meaty component. Throw in some fresh bean sprouts and some rice noodles and you have a silky, comforting bowl of soup to be enjoyed anytime of year. Red curry paste is, of course, an essential component of this and so many other Thai dishes. You can use store-bought curry pastes if you like, but nothing beats the fresh taste of homemade curry paste — take a little time to make your own batch and you'll have plenty to keep on hand for weeks afterwards in the refrigerator.
The recipe I present here is pretty faithful to what I did in the kitchen, but the quantities are rather approximate because there is always room to add more or less of what you desire. Cooking is not an exact science but a work of art in progress and each dish should be approached with a view to satisfying your culinary urges and well being.
|Creamy Thai Coconut Mushroom Soup|
|Recipe by Lisa Turner|
Published on February 25, 2013
Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk
More Thai dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Thai Green Curry Lentil and Vegetable Soup
Thai Coconut Mango Quinoa Salad
Massaman Curry with Paneer Cheese
On the top of the reading stack: various selections
Audio Accompaniment: Vladislav Delay
I'm passing this along to Ricki's Wellness Weekend and also No Croutons Required, a monthly vegetarian challenge with a different theme each month.