One of my most favorite soups but with chicken mushrooms in place of real chicken.
1 Tbsp. coconut oil
1/2 onion sliced
2 garlic cloves chopped
a few Thai chiles, halved
3 quarter-inch slices slices galangal or ginger
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces 2 teaspoons red Thai curry paste 4 cups turkey tail mushroom broth (see note) 4 cups canned coconut cream or coconut milk 6 oz. chicken of the woods mushrooms
8 oz. maitake mushrooms 1-2 Tbsp. coconut sugar
1 1/2 – 2 Tbsp. soy sauce or Bragg’s liquid aminos 2-3 Tbsp. fresh lime juice 2-3 green onions sliced thin fresh cilantro chopped, for garnish
Note: Make your own wild mushroom broth by simmering turkey tail mushrooms (or any other edible wild mushrooms) for an immune system boost, or store bought mushroom broths are available.
- In a medium pot, heat the coconut oil over medium heat.
- Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
- Add mushroom broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes. In the meantime, boil or steam your wild mushrooms for at least 40 min.
- Add in coconut cream or milk and mushrooms. Simmer until mushrooms have absorbed flavors, about 10 min, then add soy sauce, coconut sugar, and lime juice, plus more of each to taste.
- Cook 2 more minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.