Saturday, 15 December 2012

Thai Coconut Mushroom Soup

It was a dear friend's birthday last week.  She is an amazing mother of four children and a true friend to me for the last twenty years.  I volunteered to bring lunch to her home to celebrate the big day.  With an 18month old underfoot, it's sometimes easier to avoid fancy-shmancy restaurants.  With the other three children at school, she put the big guy down for a nap and we settled in to this tasty soup.

Twenty years ago we were roommates during our university days.  We lived in a house with eight girls and two kitchens.  Many nights I volunteered to make supper for four of us who shared a kitchen.  The rules around food were: don't touch it if you didn't buy it.  But when it came to whipping up a meal for everybody, I was welcome to use anything in the house.  They all thought I was a little crazy back then; making meals when I could be doing a whole lot of other fun things.  What can I say?  Procrastination takes many forms and for me, if the choice was studying or cooking- I chose to cook.  Trust me, they didn't complain.

The soup is a simple one that can be whipped up in no time. It will taste better the second or third day after making it, so plan ahead.  On it's own it's very good. Topped with savoury granola, it's a standout. If you don't have the time or interest to make the granola, I'd suggest adding a cup of cooked rice or other grain to the soup. It would also be good with some diced chicken or lentils.  Large enough to feed a houseful of students or these days, a house full of our own children.

Thai Coconut Mushroom Soup

2 cups mushrooms sliced
1 lrg sweet potato diced
1 stalk celery diced
1 med onion diced
1 Tbsp coconut oil
2 tsp green curry paste
1 tsp sriracha
1 Tbsp ginger minced
1 garlic clove minced
2 cups water
2 cups coconut milk (1 can)
1 lime zested and juiced
salt and pepper to taste

In a large pot melt coconut oil.  Add onion and saute until softened; about 5min.  Add mushrooms, sweet potato and celery.  Cook about 3-5 min more.  Add curry paste, ginger, sriracha and garlic and stir around until all vegetables are covered.  Add water and bring to a boil.  Cover and reduce heat for about 20 min.  Add lime zest, juice and coconut milk.  Add a generous sprinkle of salt and pepper to taste.  Top with fresh cilantro and savoury granola.

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