A comforting bowl, this tasty soup is reminiscent of Thai flavors.
Fresh Mushroom, Coconut, and Cilantro Soup
A comforting bowl, this tasty soup is reminiscent of Thai flavors.
Ingredients
Fresh Mushroom, Coconut, and Cilantro Soup
- 2 tablespoons virgin coconut oil
- 500 Grams Mixed Fresh Mushrooms cleaned and chopped
- 1 medium white onion finely chopped
- 3 cloves Garlic minced
- 1 large tomatoes peeled, seeded, and chopped
- 3 tablespoons cilantro (wansoy) chopped and divided
- 4 cups fish stock
- 1 Cup coconut milk (gata)
- 1 Lime (Dayap) juiced
- Salt to taste
- cilantro sprigs for garnish (optional)
- chili oil to serve (optional)
Instructions
- Heat oil in a medium stockpot over low heat. Sauté mushrooms until tender.
- Add onions, celery, and garlic. Cook until onions are translucent. Â
- Add tomatoes and half of the cilantro; cook for 2 to 3 minutes.
- Add stock. Bring to a boil, then lower heat and simmer for 5 minutes.
- Add coconut milk. Simmer on very low heat for 5 minutes until slightly thick. Add a little more stock or water if soup is too thick.
- Before serving, stir in lime juice and remaining cilantro. Season to taste with salt.
- Serve with chili oil and lime wedges on the side, if desired. Â
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