Snowy Thai Coconut Soup

Instructions

1. Heat oil in medium stock pot over low/medium heat until melted. Add ginger and lemongrass. Sweat until ginger is tender and translucent.
2. Add the chopped mushrooms and cook for 5-10 minutes, stirring occasionally until liquid releases and mushrooms soften.
3. Add stock, coconut milk, brown sugar, soy sauce and salt to pot. Bring to a simmer and cook 15 minutes. Remove lemongrass. Add 1 cup cilantro.
4. Remove pot from heat and pulse soup with stick blender or tabletop blender until smooth.
5. Place back on heat. When simmering, add lime juice and garlic chili sauce to taste. Adjust seasonings if desired. Add remaining whole mushrooms and cook 10 minutes.
6. Place soup in serving vessels, garnish with cilantro leaves, lime zest and chili sauce.

Snowy Thai Coconut Soup from northspore.com

Serves: 6-8

Ingredients

● 2 tbsp refined coconut oil
● 2 tbsp ginger, minced
● 1 baton of lemongrass, cut into 3” sections
● 12 oz snow oyster mushrooms, 8 oz rough chop, 4 oz kept whole
● 1 qt vegetable stock
● 2 13.5 oz cans coconut milk
● ½ cup light brown sugar
● 1 tbsp soy sauce
● ¼ tsp salt
● 1 cup fresh cilantro, rough chop (some reserved whole for garnish)
● Juice and zest of one lime
● Garlic chili sauce