Expect to see a fair number of soups offered up here for the next good while. Those who know me understand how much I detest the cold months. They also know my weakness for mushrooms. What better way to warm up than with an earthy bowl of Thai inspired goodness.
Although I am most at home with Indian cooking and spicing, over the years I have become almost as fond of Thai dishes. It's generally a spicy cuisine, as Indian is, so it's really no wonder that I gravitate toward this rich heritage of cooking. The idea of this soup especially appealed to me because in addition to coconut milk and mushrooms, the soup showcased other vegetables and, to fill it out, plump red kidney beans.
I highly recommend making your own Thai red curry paste. Many store-bought varieties are not only inferior in taste but also not suitable for vegetarians as most seem to contain elements of fish. It's easy to make besides, and will keep in a well-sealed jar in the fridge for at least a month. Depending on the heat level of your paste, adjust the quantity used in the recipe to suit your palate. I recommend adding a smaller quantity at first, taste and add more as required.
This soup was served as part of a fusion meal, featuring my classic cornbread, fried coleslaw bites with jalapeño dip, and cocoa bites for dessert. The mingling of flavors was even better than I imagined.
|Thai Coconut Mushroom Soup with Kidney Beans|
|Recipe by Lisa Turner|
Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes!
Published on November 25, 2013
Warming and flavorful mushroom and kidney bean soup simmered in a creamy Thai-seasoned coconut broth
More Thai dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Creamy Thai Coconut Mushroom Soup
Massaman Curry with Paneer Cheese
Thai Tempeh Patties with a Red Chili Dipping Sauce
On the top of the reading stack: Gogol
Audio Accompaniment: Black Smoker by Tom Opdahl