Creamy Thai Coconut Mushroom Soup

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.

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 Cuisine: Thai Published on February 25, 2013 Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms 1 1/2 cups hot water 2 tablespoons olive oil 2 shallots, sliced into small rounds 1-inch piece fresh ginger or galangal, minced or grated 1 medium carrot, diced 1 stalk lemongrass, trimmed and cut into strips   3 cups fresh mixed mushrooms (I used enoki, button and oyster), sliced few generous handfuls of bean sprouts 3 1/2 cups (2 14 oz or 400 ml cans) coconut milk 2 to 3 cups vegetable stock or water 1 tablespoon tamari (soy) sauce 1 to 2 teaspoons sweetener (optional) a few pinches of paprika 2 tablespoons Thai red curry paste, or to taste (recipe below) handful of kaffir lime leaves (optional)   1 1/2 to 2 cups uncooked rice noodles juice from two limes (3 tablespoons) generous handful of fresh parsley 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste 2 scallions, trimmed and chopped for garnish Instructions: Soak the dried mushrooms in the hot water for 20 minutes. Drain, reserving the soaking liquid, and chop. Heat the oil over medium-heat in a large heavy-bottomed saucepan. When hot, toss in the shallots, ginger, carrot and lemongrass and stir for a few minutes. Turn up the heat to medium-high and add the fresh and dried mushrooms to the pan. Stir for a few minutes until the mushrooms begin to release their juices. Add splashes of the reserved mushroom soaking liquid to the pan to keep the vegetables and mushrooms from sticking. Now add a portion of the bean sprouts, stir, and pour in the coconut milk, the remaining reserved mushroom soaking liquid and 2 cups of the vegetable stock or water. Stir in the tamari, sweetener if using, paprika, curry paste and lime leaves if using. Reduce the heat to medium and simmer for 10 to 15 minutes, stirring often, until the soup begins to thicken. Add more bean sprouts to the pan, stir and simmer for another minute or so. Now stir in the rice noodles, turn off the heat and cover the pan. Let stand for 10 minutes. Discard the lemongrass and add more vegetable stock or water as desired. Stir in the lime juice and parsley and season with salt and pepper. Taste for seasoning and stir in more curry paste if desired. Serve piping hot in bowls and garnish with the scallions and a few bean sprouts. Makes 6 servings

Homemade Vegetarian Thai Red Curry Paste

Recipe by Lisa Turner Cuisine: Thai First published on September 15, 2012 The most popular base for Thai curries, red curry paste is a spicy chili paste made with fresh aromatic galangal, lemongrass and lime, adding a pungent and vivid flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 10 large dried red chilies, broken into pieces 2 teaspoons coriander seeds 1-inch piece fresh galangal or ginger, chopped 1 stalk lemongrass, trimmed and finely chopped 1 large clove garlic, finely chopped 2 - 3 shallots, finely chopped 1 teaspoon sea salt, or to taste 1/2 teaspoon ground coriander 1 teaspoon ground cumin zest from 1 lime juice from 1 lime water as needed Instructions: Using a large mortar and pestle, pound together all of the ingredients until a fairly thick paste is formed. For the sake of convenience you may wish to use a food processor. Add some water to achieve your desired consistency. If you want a thicker paste than the version I made here, use less lime juice or omit it entirely and opt for the mortar and pestle method. I found the lime juice worked well combined with some grated zest. Fresh kaffir lime leaves and peel as well as fresh lemon basil leaves are a fragrant addition to the paste and can be used in place of the lime. Makes about 1 cup

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

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Thai Green Curry Lentil and Vegetable Soup

I've found that the experience of learning to cook at home with fresh quality ingredients has had the effect of jaundicing my experience of most restaurant food these days. Although I do like to know what's in my food, I could forgo that precise knowledge occasionally in exchange for great vegetarian restaurant fare — but the truth is that I've simply become much more critical of the flavors, textures and variety of prepared food available locally. The convenience of dining out or ordering in is generally offset by the mediocre choices available.

Happily there's one fantastic exception, and a surprising one too at least from appearances. The Thai Taste at 671 Dundas Street in London, Ontario may be located in a seedy part of town with a small uninviting storefront, and the decor may be shabby or uninviting according to ones tastes, but the friendly immigrant couple who apparently work 7 days a week and 365 days a year serve up the most amazing and authentic Thai food I've ever come across, including a pad thai and vegetarian spring rolls that easily surpass those served in the fanciest and most expensive Thai restaurants that I have visited. It's a genuine hidden secret here in town — all the food is made fresh on the premises, and across the counter you can see grocery bags filled with the fresh vegetables that the couple uses. I'd recommend takeout (519-646-2909) to minimize any distractions from the general appearance and environment, but it's a taste experience that ought not to be missed by any of my local readers and a most affordable one at that.

…unless, of course, you can do it at home instead. Almost every time I've ordered from the Thai Taste I've ordered their sublime green curry vegetable soup, and it's so delicious that I'm not even sure whether I care whether it's truly vegetarian (green curry pastes are often made with fish sauce and sometimes with shrimp paste as well), and that's coming from a strict vegetarian. Well, I'd finally been motivated to replicate the taste in my own kitchen when I prepared my own vegetarian green curry paste for this soup. I didn't hope to beat the incredible flavor of the Thai Taste's version, but I'm happy to say that I've at least replicated their wonderfully aromatic, vivid and spicy sensation. For those of you who don't live in London, this is easily just as delicious.

Feel free to substitute your own vegetable choices — broccoli, celery or corn would make good additions as well — but make sure not to overcook the veggies to preserve their tender goodness. Keffir leaves are optional, but you can find them at most Asian grocers and they do impart a refreshing element to the soup.

Thai Green Curry Lentil and Vegetable Soup

Recipe by Lisa Turner Cuisine: Thai Published on January 4, 2013 Fragrant, spicy, authentic and exotic homemade Thai green curry soup with lentils and vegetables Print this recipe Ingredients: 1 cup green lentils 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced or crushed 1 potato, chopped 1 carrot, sliced 1 stalk lemongrass, trimmed and finely sliced 1-inch piece ginger or galangal, minced or grated 8 oz (225 g) white mushrooms, chopped 1/2 cup green beans, trimmed and chopped 1/2 cup cauliflower florets 5 to 6 cups water, as desired 1/2 red, yellow or orange bell pepper, chopped small handful of fresh or dried keffir lime leaves (optional) 1/2 cup coconut milk 1 to 2 tablespoons green curry paste, to taste 1 teaspoon sea salt, or to taste Instructions: Rinse the green lentils under cold running water and soak in several inches of fresh cold water for 2 to 3 hours. Drain and set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, toss in the onion, garlic, potato, carrot and lemongrass. Sauté for a few minutes until the onion starts to soften. Add the mushrooms, green beans and cauliflower, and stir for another minute. Stir in the galangal or ginger. Add the lentils, pour in the water and toss in the keffir lime leaves. Turn up the heat to medium-high and bring to a gentle boil, then reduce the heat to low. Stir in the bell pepper, cover, and simmer for 20 minutes or until the lentils and vegetables are tender. Stir in the coconut milk and 1 tablespoon of green curry paste. Taste and add more green curry paste as desired. Continue to simmer for 2 to 3 minutes to let the flavors mingle. Remove from heat, discard the keffir lime leaves, and season with salt. Serve hot alongside a plate of hot fresh cooked white jasmine rice. Makes 8 servings

Other Thai recipes you may enjoy:
Homemade Vegetarian Thai Green Curry Paste
Homemade Massaman Paste
Massaman Curry
Thai Tempeh Patties with a Red Chili Dipping Sauce

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