Contributed by: News Canada
(NC) - Inspired from the kitchens of rural Thailand, this soup is quick and easy to make. The subtle flavours blend with coconut milk to make a great start to your dinner or it can be served on it's own as a light lunch.
Preparation Time: 15 minutes - Cooking Time: 20 minutes
In large deep non-stick saucepan, heat oil over medium-high heat.
Saute mushrooms, onion, celery and carrot 3-5 minutes. Add vegetable broth; bring to boil and simmer, covered, 5 minutes.
Add coconut milk, red pepper, gingerroot, basil, cumin, salt and hot red pepper flakes; return to boil, simmer, covered, 10 minutes. Stir in cilantro just before serving. Sprinkle each serving with green onion.
Variation: Add 2 tsp (10 mL) sesame oil just before serving
Recipe Adapted from Fleming Colleges' entry into the Make it with Mushrooms Student Chef Challenge Fall 2007. Recipe received second place.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Serving Size: Makes 6 Appetizer or 4 Main Course Servings
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