Spicy Peanut Coconut Soup with Matsutake & Lobster mushrooms

Updated: Feb 25, 2021



I know I just posted a soup recipe, but I'm so happy with how this soup turned out, it hit all the right notes of my cravings, so I had to share it with the world.

My Dad and I (and others in our family) love to go to this local Vietnamese restaurant across the street from my Dad's office, and they have this peanut beef saute soup that my Dad and I adore. You're welcome to add beef if you eat meat, I just made this recipe to be vegetarian because I knew if I could make it taste good without meat, then the flavours must be good. Part of that is because of the red curry paste. Which I'm pretty sure you can easily find in the ethnic/Asian section of most grocery stores.

It's actually vegan too and gluten free as long as you use gluten free soy sauce.


It has chile peppers, lemongrass, galangal and lots of other good stuff, and it seems to last forever in the fridge. It's also a great addition to coconut thai soup and lots of other recipes. The dried wild mushrooms add a lot of flavour too, as well as nutrition as they are a source of protein, vitamin D, minerals such as zinc, calcium and b-vitamins and fiber. Maybe the zinc is why Matsutake is renowned as a libido enhancer?


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Spicy Peanut Coconut Soup with wild mushrooms

By Caitlin Beer

Serves 4

INGREDIENTS

▪︎7 grams Wildland Foods lobster mushrooms (sub shittake)

▪︎7 grams Wildland Foods pine mushrooms (Matsutake)(sub shittake)

▪︎3 cups vegetable broth or beef or duck bone broth

▪︎1 can coconut cream or coconut milk

▪︎1/2 cup smooth peanut butter

▪︎2 Tablespoons soy sauce

▪︎1 teaspoon red curry paste

▪︎2 sticks celery, thinly sliced

▪︎1/2 cup thinly sliced carrots

▪︎1 medium onion

▪︎2 cloves garlic

▪︎3 T corn or sunflower oil

▪︎1-2 teaspoon lime juice

▪︎handful bean or pea spouts or shoots (optional)

▪︎thai basil (optional)

▪︎cilantro (optional)

NOODLES

▪︎2 bunches vermicelli noodles (I used mung bean and potato starch noodles, but rice would be good too, even Ramen noodles probably)

▪︎2 cups hot water (just to rehydrate noodles, then discard)


DIRECTIONS


》 First you want to crush your dried pine mushrooms into smaller pieces, they can be a little chewy, which is actually a really nice texture that I enjoy, but I prefer smaller pieces. Easily crushed by hand if they are thin, or just leave in closed package with air pressed out and roll with jar or rolling pin.


》Then heat up your broth in medium pot and add your lobster mushrooms and dried pine mushrooms. Turn heat to low and let simmer.


》 Dice your onions, celery, carrots and garlic and add to medium pan with oil, saute 10 minutes on medium heat, stirring every few minutes.


》 Add onion mixture, coconut milk, peanut butter, red curry paste, soy sauce, and lime juice to your broth and mushrooms.


》 In separate pot or glass container, place your noodles. Pour boiling water over them and let sit a minute before straining and adding to your soup.


》 Stir well and simmer 5 minutes.


》 Serve with bean, pea sprouts, thai basil and/or cilantro! What I had on hand was pea and broccoli shoots. It's delicious even without these additions.


》Optional additions: tofu, beef, shrimp, shittake mushrooms, broccoli, cauliflower, chicken, enoki mushrooms, fresh Matsutake or lobster mushrooms


If you tried this recipe I'd love to hear what you thought about it and any variations you tried! Subscribe to our site so you don't miss out on new recipes, products and more.







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