Thai Mushroom Soup
Thai Mushroom Soup recipe and picture by Chava Eichner www.flavourphotos.com
Garnishing with basil leaves – preferably Thai holy basil if you can get it – and red chilli really makes the presentation of this soup.
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Total time
35-40 minutes
Cuisine
Thai
Meal
- soups-starters
Servings
4
Ingredients
- 2 tbsp vegetable oil
- 10 spring onions, sliced
- 1 tbsp lemongrass, finely chopped
- 1 tbsp ginger, finely chopped
- 2 cloves garlic, crushed
- 1 medium red chilli, deseeded and chopped – to cook in the soup
- 2 level tsp turmeric
- 400ml coconut milk
- 800ml vegetable stock
- 400g mushrooms, sliced
- 100g mangetouts
Garnish:
- 1 handful of fresh basil leaves, preferably Thai holy basil variety – use regular basil if you can’t get it
- 1 more red chilli, de-seeded and chopped for garnish
Instructions
- Gently heat the oil in a large saucepan. Sauté the spring onions together with finely chopped lemongrass and crushed garlic until softened but not browned.
- Add the chopped chilli and turmeric and stir for a minute, then pour in the coconut milk and vegetable stock. Stir in the sliced mushrooms and let the soup simmer for 20 minutes.
- Slice the mangetouts diagonally into very thin slices. Add them to the soup with the basil leaves and simmer for a further 2-3 minutes. Check the seasoning and add a little salt if necessary. Garnish with the chilli and basil.
Tip: If you don’t serve the soup straight away, prepare the mangetouts and only add them at the last minute. They should still retain a little crunch.
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