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 root, 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 vegetable broth*
4 cups canned coconut milk
10 oz. chicken of the woods mushrooms (or substitute commercial Maitake mushrooms)
1-2 Tbsp. coconut sugar
1 1/2 – 2 Tbsp. soy sauce
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.
- Wash mushrooms gently and slice into bite sized pieces. Steam pieces for 40 minutes and set aside.
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chili, galangal, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
- Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain out all aromatics and return broth to the pot.
- Add in coconut milk and mushrooms. Simmer gently to allow mushrooms to absorb the 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.