The original recipe called for a combination of enoki and oyster mushrooms. I didn't have either of those, but I did have some shiitake and cremini. I used those instead and I was quite happy with my results.
Coconut-Mandarin Soup with Mushrooms
Slightly adapted from Dish of the Day by Kate McMillan
Ingredients
- 1 c. chicken or vegetable broth
- 1 (430mL) can lite coconut milk
- 1 Tbsp. mandarin orange zest
- 1/2 c. mandarin orange juice (from 3 mandarins)
- 1 Tbsp. fish sauce
- 1 tsp. Thai red curry paste
- 1 serrano chile1, seeded and minced
- 2-3 c. chopped mushrooms (preferably a mix of enoki, oyster, shiitake, and/or cremini)
- 1/2 c. chopped fresh Thai basil
- 1/4 tsp. coarse sea salt
- 1/4 tsp. black peppercorns, ground
- 2 c. steamed rice
Directions
- Combine the broth, coconut milk, orange zest, orange juice, fish sauce, red curry paste, and chile and bring to a boil.
- Cook for 5 minutes, then add the mushrooms and cook for another 5-6 minutes.
- Stir in basil, salt, and pepper.
- Serve over steamed rice.
Variations
Vegan Version
Ingredients
- 1 c. vegetable broth
- 1 (430mL) can lite coconut milk
- 1 Tbsp. mandarin orange zest
- 1/2 c. mandarin orange juice (from 3 mandarins)
- 1/2 Tbsp. light soy sauce
- 1/2 Tbsp. rice vinegar
- 1 tsp. Thai red curry paste
- 1 serrano chile1, seeded and minced
- 2-3 c. chopped mushrooms (preferably a mix of enoki, oyster, shiitake, and/or cremini)
- 1/2 c. chopped fresh Thai basil
- 1/4 tsp. coarse sea salt
- 1/4 tsp. black peppercorns, ground
- 2 c. steamed rice
1 I didn't add the chile to my soup since I was worried about making it too spicy for the Kidlet. I do think that it would have been nice though. I had actually intended to use a thinly sliced red Thai chile as a garnish that could be individually applied, but I forgot. Back
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