Persons
4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 320g fresh oyster mushrooms (and some wood-ear mushrooms if available)
- 2 cups hot water
- 2 cans coconut milk
- 2 Tbsp Thai red curry paste, or to taste
- 2 spring onions, cut diagonally
- 2 Tbsp finely chopped fresh ginger
- 1 medium carrot, peeled, halved & sliced diagonally
- 1 stalk lemongrass, finely chopped
- 2 cups chicken stock (or Vegan equivalent)
- 1 Tbsp soy sauce
- 2 tsp sugar, or to taste
- 1 tsp lime or lemon zest
- 2 Tbsp fish sauce (or Vegan No Fish Sauce)
- 3 Tbsps lime or lemon juice
- salt & pepper to taste
- sprigs of fresh Thai basil
Instructions
- Thickly slice the mushrooms and set aside.
- Spoon off 3 – 4 tablespoons of the thick coconut cream from the top of the opened cans into a large heavy-bottomed pot. Heat the coconut cream over medium heat until it begins to bubble. Stir in the Thai red curry paste and cook for 2 – 3 minutes.
- Add spring onions, ginger, sliced carrot and lemongrass to the pot. Stir frequently for about 5 minutes.
- Raise the heat to medium-high and add the sliced mushrooms, 2 cups hot water, the coconut milk and 2 cups of chicken/vegan stock. Bring to a low boil, then reduce the heat slightly so it continues to gently simmer.
- Stir in soy sauce and sugar and continue to simmer, stirring occasionally, until the soup begins to reduce and thicken slightly, about 20 to 30 minutes.
- Remove from heat and stir in the lime zest, lime juice and fish sauce. Season to taste with salt and pepper. Ladle into bowls and garnish with fresh Thai basil leaves, and your favourite chilli sauce on the side if you like extra heat.
July 21, 2021
