In contrast to the bright clear skies we had yesterday today it is very gloomy and cloudy. So I’m again in the mood for some hot soup. This soup has a Thai touch to it because of the coconut and the lemongrass. Thai dishes are really aromatic and flavourful. I feel, many Indians like Thai cuisine. The reason could that many dishes have a coconut base to them, just like they do in India.
Mangalore being a small town did not have a variety of cuisines to offer back then. As a kid did not get to travel much as my dad could not take much time off work. So, never had the opportunity to try out Thai cuisine till I moved to Bangalore saying bye-bye to studies, welcoming my job and the joys that come from being financially independent.
Bangalore being a very diverse city had lots of cuisines to offer and exposed me to different cultures. People from all over India come to Bangalore to work. Bangalore is known as the Silicon valley of India.
Ingredients: (Serves 2) Preparation Time: 15 mins
Baby button mushrooms – 75 gms, about 10 – 12 roughly
Vegetable stock cube – 1
Button mushrooms – 3 small-sized, diced – Optional, if you want to add more munches to the soup, omit this if you want more broth. I added, since I wanted something more to munch, Else you can add more button mushrooms and omit this.
Shallots – 1-2, chopped
Dried Red chilli’s – 2-3, roughly torn. Depending on how spicy they are, you can vary them to suit your taste
Fresh Lemongrass – 2 inch piece, finely chopped
Ginger – half an inch, chopped finely
Garlic – 2 medium-sized cloves, chopped finely
Coriander – 3-4 sprigs, finely chopped
Lemon rind – a pinch
Fresh coconut milk – about 50 ml, I did not have fresh coconut milk so, I dissolved 2 tbsp of coconut milk powder in some water
Bring about a litre of water to a boil in a pot set to medium heat. Add the vegetable stock cube. Dissolve it in the water. Add some salt to taste. Add the chopped ginger and lemongrass pieces. Add the torn dried red chilli’s and let the broth boil for a few minutes.
When the flavour of lemon grass fills in the air, add the mushrooms, shallots along with the garlic.We do not add them earlier with the ginger because they will get soft and disappear. Now add the lemon rind, let the soup absorb this flavour by letting it bubble for a minute or two.
Now add the Coconut milk. Adjust salt. Let the broth bubble for about 5 minutes, you will see some froth on top, along with a little oil that separates out from the coconut milk. This indicates that the soup is almost done. Turn off the heat. Add chopped coriander and mix well.
You will definitely enjoy the juicy mushrooms infused with lemongrass and the spice from the red chilli’s. The coconut adds a creamy texture along its awesome flavour.
For more soup recipe’s – Soups
- Tom Yum Goong (thaifoodthailand.wordpress.com)
- Mushrooms and Cilantro Soup in Coconut Milk (simplyvegetarian777.wordpress.com)
- Creamy Lemon Coriander Soup… (kelipaan.com)
- Vegan Tom Kha Bento + Recipe (wokkingit.wordpress.com)
- Prawn and Noodle Thai-Style Soup (beautyandthefeastfoodblog.wordpress.com)
- Thai Coconut Tongue of Fire Soup from The Great Vegan Bean Book (healthyslowcooking.com)