family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
February 18, 2018, 11:54:31 PM

Login with username, password and session length
Advanced search
* Home Help Search Login Register
+ Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  vegetable recipes
| | | |-+  Thai-Style Mushroom Soup
« previous next »
Pages: [1] Go Down Print
Seafood Recipes:   Herb Crust for Baked Fish     Thai Shrimp     Grilled Shrimp Caesar Salad     Breaded Tilapia with Mango Salsa     Orange Shrimp Fried Rice
Poached Salmon Salad     Teriyaki Shrimp Stir-Fry     Mini Thai Fish Cakes     Stir Fried King Prawns      Seasoned Crusted Salmon Rub
Beauty Recipes:   Fresh Fruit Facials     Facial Scrubs & Masks     Winter Skin Toners     Hair Homemade Recipes     Homemade Facial Mask Recipes
Seaweed Facial Mask     Skin Care Home Remedies     Homemade Beauty Recipes     Brown Sugar Body Scrub     Foaming Honey Foot Bath
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: Thai-Style Mushroom Soup  (Read 1150 times)
Hero Member
Gender: Female
Posts: 662

a cup of cappuccino a day

Thai-Style Mushroom Soup
« on: February 05, 2008, 08:01:17 AM »

(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

2 tbsp vegetable oil 30 mL

1 lb fresh sliced white and crimini Mushrooms 500 g

1/2 cup Each diced onion, celery and carrot 125 mL

3 cups vegetable broth 750 mL

1 can (398 mL) lite coconut milk 1

1/3 cup diced red pepper 75 mL

2 tsp finely grated fresh gingerroot 10 mL

1 tsp Each dried basil and cumin 5 mL

1/4 tsp salt 1 mL

1/8 - 1/4 tsp hot red pepper flakes 0.5-1 mL

1/4 cup chopped fresh cilantro (optional) 50 mL

2 tbsp sliced green onion 30 mL

In large deep non-stick saucepan, heat oil over medium-high heat. Sauté 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.

Makes 6 appetizer servings or 4 main course servings.

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


Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination.  - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines