After recently and repeatedly trying the coconut soup at Vientiane Lao-Thai cafe in West Philly, I determined I needed to try my hand in making something similar at home lest the restaurant run out of it on my accord. After picking up a can of light coconut milk from Mariposa Food Co-Op and fistfuls of local kale and 1/2 pound crimini and portobello mushrooms at the Clark Park Farmers’ market, I set to fashioning my version of veggie-filled soup.
The just-blanched crunch of the kale, which I tossed in at the last moment, was delicious paired with the chickpea miso-infused mushrooms, garlic and onions. Paprika is optional, but I loved how it changed the tint of the soup and added smoky flavor notes. This soup honestly does stray from the Vientiane version, and is undoubtedly missing “key” ingredients, but I still think it’s good enough to stand on its own and I entreat you to make it!
Mushroom-Coconut Soup
(Serves 4-6)
Ingredients:
1/2 pound Crimini, portobello, or other mushrooms
1 large onion
1/2 Tbs chickpea miso
3 cloves garlic (more if that’s your thing)
1/2 Tbs coconut oil
1 can light coconut milk
1 tsp Paprika (optional)
4 large carrots
1 bunch kale
1 Tbs red pepper flakes (optional)
Broccoli florets (optional–I didn’t use)
Chickpeas (optional-I didn’t use)
Tofu (optional – I didn’t use)
Instructions:
Chop all produce ingredients. Cook the mushrooms, onions, and garlic in coconut milk, coconut oil and chickpea miso, paprika and red pepper flakes (if using), adding a little bit of water if needed. After 15 minutes on the stovetop, add in the carrots and cook another 3-4 minutes (I like crunchier carrots–feel free to cook longer). Toss in the kale right before serving. Enjoy!
queerveganfood.com 