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Sample Recipes from Mushroom Munchies - Magic Recipes from the Forest
Floor, by Nigel Woodhead
Thai Mushroom Soup
Ingredients (for six servings)
 | One can coconut milk |
| 1 small can sweetcorn |
| 1 cup diced pumpkin or butternut squash |
| One large onion 6-10 fresh or reydrated shitake mushrooms (according to
size) |
| 1 tblsp Thai curry paste (red or penang…) |
| 2 tblsps fish sauce |
| 2 tblsps palm oil |
| Shredded pork or duck (optional) |
Shitake are a symbol of longevity in the east. If you can't find fresh
ones in your local market or oriental store, the flavor of dried ones is almost
as good.Fish sauce gives this soup that authentic "sour" flavor that
goes well with the oriental heat of the spices.
- Chop the shitake and onions finely. Fry in the palm oil until they
relax, or at least start to wilt!
- Add the thai curry paste (if you use green, some prawns would make a
nice addition, if red or Penang, try some shredded roast pork, if orange,
well, how about some duck?)
- Add the coconut milk (the runny kind is fine for soup), and/or some
pumpkin, which has similar emulsifying properties.
- Rinse and drain the sweetcorn, then add to the soup. Season with fish
sauce, according to taste.
- Cook on a low heat for at least 10 minutes. Decorate with fresh
coriander or shredded coconut before serving.
Chef's Tip : this is a substantial, filling soup. Serve in small bowls as
a starter, or in larger portions as a meal in its own right!
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