I won points with this one! The cold that was sweeping the area finally made it to my house. I got it first and was down for the count for six miserably annoying ideas. Sick enough to feel horrible but not sick enough to miss work. I hate that, if I’m going to be sick I want to not function enough so I can stay home. One or the other people!
Anyways, I FINALLY felt better … then Juliet got it. Same thing, still went to school but she was pretty out of it. Then… Bradley got it. I think he got the sickest out of us all. Or maybe I just noticed him being sick more. I guess it’s a man thing.
So, soup is an obvious solution to this whole sickness debacle. Chicken noodle is traditional but one of the symptoms was this insane pressure in my head. The kind that makes you want to bite into a chile pepper just to give you that moment of clear peace in your head. I’m not a huge fan of overly spicy food though. There are two exceptions: cajun food and thai food.
I have done cajun food a few times on my blog – don’t worry, you’ll see more – but I haven’t done any Thai dishes yet. I figured breaking out a spicy thai soup would be a perfect sick day picker upper. Speaking of soup, I love those little mushrooms they put in thai coconut soup, don’t you? Did you know mushrooms are immune boosters? Well perfect. I’ll take extra mushrooms then.
There is this pretty awesome farmers market store near my house. They surprise me quite often with the fresh produce they have. This week I found oyster, cremini and shitake mushrooms all perfect meaty mushrooms that would hold up well in a soup, even if we reheat it up later. So I made a mushroom-heavy thai coconut soup with a decent shot of chile paste for that head clearing kick I was looking for.
Now for the shocker. I made the soup. Bradley and I ate the soup. Me on a conference call, he was killing dragons or something. Video game stuff. It was one of those nights. Anyways, a few hours later after dishes were put away, he notifies me that my soup was the best thai coconut soup he has ever had. Ever.
Ok two points to consider: 1) as I mentioned previously, up until only a couple years ago mushrooms were “gross”. 2) there is NO meat in it! Yeah, I was shocked too. Especially since the other day I was told by Bradley and a couple of cohorts, under no certain circumstances was a veggie burrito any good because there was no meat in it. Ha! I win this one!
- 1 tablespoon coconut oil
- 1 tablespoon garlic chile paste
- 3 cups mixed mushrooms, chopped
- ½ red bell pepper, choppe
- 1 two inch piece fresh ginger
- 1 tablespoon fresh basil, chopped
- 4 cups chicken or vegetable stock
- 3 bay leaves
- 1 can coconut milk (15 ounces)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 limes
- 1 teaspoon cilantro, chopped
- Over medium heat, melt coconut oil and chile paste for a moment. Add mushrooms and bell pepper, saute for 2 to 3 minutes, until they are starting to cook.
- Add stock and deglaze the pan, scrapping up any bits stuck to the bottom. Mix in bay leaves, coconut milk, fish sauce, brown sugar, and the juice of one lime. Simmer 5-10 minutes until hot and the mushrooms are soft.
- Garnish with chopped cilantro, wedges of lime and any additional chile paste you might like.