This soup was inspired by my lunch with my daughter last month to a Thai restaurant in Ft. Collins. What a delicious soup! While I believe the restaurant used a bone stock with its coconut milk, I wanted this to be completely vegetarian. So I made my own vegetable stock.
Thai Coconut Mushroom Soup
JMM - I added 2/3 cup of Coconut Aminos, 2 teaspoons of minced garlic.
Saute the mushroom slices in a little coconut oil and minced garlic. Remove this mixture and put this mixture in a bowl for later.
Put the coconut milk, vegetable stock, and lemongrass in a pot and simmer over medium-low heat for 15 minutes, until the liquid is infused with lemongrass flavor. Remove the lemongrass. (or not, like I forgot)
Add the mushroom mixture and the coconut aminos. Cook another 5 min.
Remove from the heat and stir in the cilantro and lime juice. Serve immediately.
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