Thai Coconut Soup

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Servings: 4 Prep: 20 min Cook: 25 min Pescetarian Vegan Vegetarian Freezable Soup: Hot Stovetop Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

1 inch galangal, or ginger 1 stalk lemongrass 6 cups vegetable broth 1 pound mushroom, (oyster shiitake or cremini) 4 ½ limes ½ bunch cilantro 14 ounces full fat coconut milk 2 tablespoons tamari 2 tablespoons sweet miso ground red pepper, to taste

Instructions

1. Slice galangal (or ginger) into diagonal quarter inch slices. Cut the lemongrass into 3 inch pieces, and use a pestle or the bottom of a glass ball jar to smash them.

2. Bring broth to a boil in a large saucepan, add galangal or ginger and lemongrass, and reduce to a simmer. Continue simmering until broth is reduced to half. Remove ginger and lemongrass.

3. Meanwhile, slice the mushrooms. Zest 1/2 a lime (per 4 servings) and juice the rest. Chop cilantro.

4. When the broth is reduced, add lime zest, mushrooms, and coconut milk. Continue simmering for 10-15 minutes, until mushrooms are cooked to desired consistency.

5. Remove 1/4 of the soup liquid and pour into a small bowl along with the miso. Whisk to combine, then add back into the soup.

6. Remove from heat, start seasoning by adding half the lime juice, tamari, and cilantro. Add more tamari or lime to taste if either is necessary.

7. Serve steaming with ground red pepper and steamed white rice.