Thai Mushroom Soup

Vegan

Thai Mushroom Soup recipe and picture by Chava Eichner www.flavourphotos.com

Serves:

4-6

Time:

35-40 minutes

Ingredients:

2 tbsp vegetable oil
10 spring onions, sliced
1 tbsp lemongrass, finely chopped
1 tbsp ginger, finely chopped
2 cloves garlic, crushed
1 medium chilli, deseeded and chopped
2 level tsp turmeric
400ml coconut milk
800ml vegetable stock
400g mushrooms, sliced
100g mangetouts
1 handful of fresh basil leaves

Method:

1. Gently heat the oil in a large saucepan. Sauté the spring onions together with finely chopped lemongrass and crushed garlic until softened but not browned.

2. Add the chopped chilli and turmeric and stir for a minute, then pour in the coconut milk and vegetable stock. Stir in the sliced mushrooms and let the soup simmer for 20 minutes.

3. Slice the mangetouts diagonally into very thin slices. Add them to the soup with the basil leaves and simmer for a further 2-3 minutes. Check the seasoning and add a little salt if necessary.

Tip: If you don’t serve the soup straight away, prepare the mangetouts and only add them at the last minute. They should still retain a little crunch.