Thai Coconut Mushroom Soup

Instructions

1. 1

   Prepare all ingredients: tear 250 g oyster mushrooms into bite-sized strips. Peel and thinly slice 20 g ginger. Crush 2 lemongrass stalks with the flat side of a chef's knife to bruise them, then cut into 5 cm pieces. Thinly slice 1 red chili pepper. Measure liquid ingredients into cups so they are ready.

2. 2

   Pour 600 ml vegetable broth into a medium pot over medium-high heat. Add the bruised lemongrass pieces and ginger slices. Bring to a boil, then immediately turn heat down to medium-low. Simmer gently uncovered for 5 minutes so the aromatics infuse into the broth without boiling away quickly.

3. 3

   Pour 400 ml coconut milk into the pot while stirring slowly with a wooden spoon to blend smoothly. Keep the heat on medium-low and heat gently for 3 minutes until warm throughout. Do not let the soup boil hard after adding coconut milk, as vigorous boiling can cause it to curdle or separate.

4. 4

   Add the 250 g prepared oyster mushrooms, sliced red chili, and 30 ml light soy sauce to the pot. Stir gently to submerge the mushrooms. Cook over medium heat for 4 minutes until the mushrooms shrink slightly, soften, and become tender. If the liquid bubbles too fast, lower the heat slightly.

5. 5

   Turn off the stove and remove the pot from the heat completely. Stir in 30 ml freshly squeezed lime juice. Taste the broth carefully; if needed, add a small splash more soy sauce for saltiness. Adding lime juice away from heat keeps its fresh, bright citrus flavor intact without turning bitter.

6. 6

   Ladle the steaming hot soup into four warm bowls. Use a spoon or tongs to pick out and discard the tough lemongrass pieces and large ginger slices before eating. Serve immediately as a light meal or comforting starter while creamy and fragrant.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min