Coconut Mushroom Soup

by Tonya Sink
(Durham, N.C. )

This soup recipe makes a perfect appetizer but is hearty enough to serve as a meal on its own. Coconut milk makes a great base for creamy soups, being a natural thickening agent that is easily substituted for cow's milk and butter. The interesting blend of flavors in this simple soup lends an exotic flair to any meal.

* 1 8 oz. can of unsweetened coconut milk
* 8 oz. of water
* 1 stalk of lemon grass, finely chopped
* 2-inch piece of fresh ginger, peeled and grated
* 1 tbsp of organic vegetable bouillon paste
* 1 carrot, peeled and pared into thin strips, about 1/2-inch wide
* 3-4 cremini or shiitake mushrooms, sliced
* 3 kaffir lime leaves, shredded
* 2 tbsp of fish sauce**
* chili oil, optional
* fresh juice of 1/2 lime

Bring milk, water, ginger, lemon grass, and vegetable base to a slow boil. Reduce to a simmer. Add next four ingredients and let simmer for 5 minutes. Serve with a splash of lime juice and drizzle of chili oil, if desired.

Makes 4 servings.

** Editor's note: Vegetarian fish sauce does exist. It is a bit difficult to find but many Vietnamese stores carry it.

What are ingredients of Vegetarian Fish Sauce? They vary from manufacturer to manufacturer, but usually it's a mixture of soy beans, salt, sugar, water, chili, and citric acid as a preservative (since this type isn't fermented).