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Thai Mushroom & Basil Soup

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course dinner, lunch, Soup
Cuisine Asian, Thai
Servings 6

Ingredients
  

  • 1 each Bell Pepper
  • 1 head Broccoli
  • 1 package Mushroom Farm Oyster Mushrooms
  • 1 each Onion
  • 2-3 each Carrots
  • 1 each Jalapeño seeded and minced
  • 1 clove Garlic
  • 2 cups Vegetable broth
  • 1 can Thai Coconut Milk
  • 2 tbsp Olive Oil
  • 1 thumb-sized Ginger
  • 2 stems Lemongrass
  • 2 tbsp Thai paste
  • 6 large Garden-in-a-can Basil Leaves
  • 1 wedge Lime
  • to taste Chili Oil
  • to taste Salt

Instructions
 

  • Chop up all vegetables.
  • In a large pot, begin by cooking olive oil.
  • Toss in chopped onions, garlic and ginger.
  • After about 3 minutes, toss in mushrooms and cook until softened.
  • Add the chopped bell pepper, carrots, and broccoli.
  • Pour in the vegetable broth and coconut milk. Bring to a simmer.
  • Add the Thai paste and stir well.
  • Add the lemongrass stems and simmer for 10 minutes.
  • Remove the lemongrass stems.
  • Stir in the chopped basil leaves.
  • Season with salt to taste.
  • Serve hot with a wedge of lime and a drizzle of chili oil.
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