Thai Coconut Mushroom Soup
1 onion chopped medium
3 garlic cloves minced
12-16 ounces of button mushrooms, sliced
1-2 tablespoons olive oil to saute
1-32 fluid ounces of chicken stock, low or no sodium
1 teaspoon dried Thai basil
1/8 teaspoon cayenne or hot pepper of your choice
1 stalk lemongrass, cut in 4 inch sections, peeled and bruised
zest and juice of one lime
1 can coconut milk
salt and pepper to taste
Saute onion, then garlic, then add sliced mushrooms. Saute till soft then add chicken stock. Add remaining ingredients and cook on medium till flavors are well incorporated. Lemongrass would be better utilized in a clear broth. I'm growing lemongrass in a pot on my porch. The porch is enclosed making somewhat of a solarium. Lemongrass will die with freezing temperatures. Enjoy!
3 garlic cloves minced
12-16 ounces of button mushrooms, sliced
1-2 tablespoons olive oil to saute
1-32 fluid ounces of chicken stock, low or no sodium
1 teaspoon dried Thai basil
1/8 teaspoon cayenne or hot pepper of your choice
1 stalk lemongrass, cut in 4 inch sections, peeled and bruised
zest and juice of one lime
1 can coconut milk
salt and pepper to taste
Saute onion, then garlic, then add sliced mushrooms. Saute till soft then add chicken stock. Add remaining ingredients and cook on medium till flavors are well incorporated. Lemongrass would be better utilized in a clear broth. I'm growing lemongrass in a pot on my porch. The porch is enclosed making somewhat of a solarium. Lemongrass will die with freezing temperatures. Enjoy!
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