Earthy Delights Recipe

Thai Mushroom & Coconut Soup

Thai Mushroom & Coconut Soup
Thai Mushroom and coconut soup, a variation on Tom Kha Hed, makes a hearty & satisfying meal in itself, but it also makes an excellent starting point for improvisation. Add leftover shredded chicken or sliced pork, cubes of tofu, peeled shrimp or steamed vegetables – or any combination thereof – to add interest & variety. It all depends on the contents of your pantry, refrigerator or garden and your own personal inspiration.

1 oz Earthy Delights Dried Stir Fry Mix Mushrooms
2 cups hot water
2 14-oz cans coconut milk
2 tablespoons Thai red curry paste, or to taste
2 shallots, diced
2 tablespoons finely chopped fresh ginger
1 medium carrot, peeled, halved & sliced on diagonal
1 stalk lemongrass, outer leaves removed and trimmed
2 cups chicken stock
1 tablespoon soy sauce
2 teaspoons sugar, or to taste
1 teaspoon lime zest
2 tablespoons fish sauce
3 tablespoons lime juice
salt & pepper to taste
2 scallions, cleaned and thinly sliced
sprigs of fresh Thai basil



Place the dried mushrooms in a bowl and add sufficient very hot water to cover them completely. Soak for 20 – 30 minutes or until soft and pliable. Drain, reserving the flavorful soaking liquid. Rinse the mushrooms under cool running water to remove any traces of grit. Drain again, squeezing gently, then pat dry. Trim the stems from the shiitake mushrooms with a pair of scissors. Thinly slice all of the mushrooms and set aside.


Spoon off 3-4 tablespoons of the thick coconut cream from the top of the opened cans into a large heavy-bottomed pot. Heat the coconut cream over medium heat until it begins to bubble. Stir in the Thai red curry paste and cook for 2 – 3 minutes. Add the shallots, ginger and sliced carrot to the pot. Bash the lemongrass with the back of a heavy cleaver or knife to break it up a bit and release the flavor. Toss it into the pot with the other vegetables and cook, stirring frequently, about 5 minutes.


Raise the heat to medium-high and add the sliced reconstituted mushrooms, 2 cups of the reserved mushroom soaking liquid, the coconut milk and 2 cups of chicken stock. Bring to a low boil, then reduce the heat slightly so it continues to gently simmer.


Stir in the soy sauce and sugar and continue to simmer, stirring occasionally, until the soup begins to reduce and thicken slightly, about 20 to 30 minutes. Remove from the heat and take out the piece of lemongrass. Stir in the lime zest, lime juice and fish sauce and season to taste with salt and pepper. Ladle into bowls and garnish with sliced scallions and fresh Thai basil leaves. Serve with sriracha chile sauce on the side for those who like it extra spicy.