Thai Coconut Mushroom Soup with Kidney Beans

Expect to see a fair number of soups offered up here for the next good while. Those who know me understand how much I detest the cold months. They also know my weakness for mushrooms. What better way to warm up than with an earthy bowl of Thai inspired goodness.

Although I am most at home with Indian cooking and spicing, over the years I have become almost as fond of Thai dishes. It's generally a spicy cuisine, as Indian is, so it's really no wonder that I gravitate toward this rich heritage of cooking. The idea of this soup especially appealed to me because in addition to coconut milk and mushrooms, the soup showcased other vegetables and, to fill it out, plump red kidney beans.

I highly recommend making your own Thai red curry paste. Many store-bought varieties are not only inferior in taste but also not suitable for vegetarians as most seem to contain elements of fish. It's easy to make besides, and will keep in a well-sealed jar in the fridge for at least a month. Depending on the heat level of your paste, adjust the quantity used in the recipe to suit your palate. I recommend adding a smaller quantity at first, taste and add more as required.

This soup was served as part of a fusion meal, featuring my classic cornbread, fried coleslaw bites with jalapeño dip, and cocoa bites for dessert. The mingling of flavors was even better than I imagined.

Thai Coconut Mushroom Soup with Kidney Beans

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on November 25, 2013 Warming and flavorful mushroom and kidney bean soup simmered in a creamy Thai-seasoned coconut broth Print this recipe Ingredients: 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can) 1/2 oz (14 grams) dried mixed wild mushrooms 13 1/2 oz (400 mL) can of coconut milk 2 cups water 2 shallots, finely chopped 2 cloves garlic, minced 3 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 2 tablespoons dried kaffir lime leaves (optional) 1-inch piece fresh galangal or ginger, finely chopped 1 tablespoon tamari (soy) sauce   2 cups fresh shiitake mushrooms, washed and chopped 2 tablespoons Thai red curry paste, or to taste 1 cup fresh or frozen corn 1 small red bell pepper, seeded and chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: If using dried red kidney beans, rinse and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large saucepan, combine the coconut milk, water, shallots, garlic, lemongrass, kaffir lime leaves if using, galangal or ginger and tamari. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 15 minutes to infuse the flavors into the broth, stirring often. Remove and discard the lemongrass pieces and kaffir lime leaves. Add the dried and fresh mushrooms to the pan along with the Thai paste, corn, pepper, paprika, cayenne, kidney beans and salt. Simmer over medium-low heat for another 15 minutes, stirring occasionally. Add a bit more water if your soup is too thick. Stir in the lime juice and simmer for another minute. Taste for seasoning and adjust accordingly. Serve hot. Makes 6 servings

More Thai dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Creamy Thai Coconut Mushroom Soup
Massaman Curry with Paneer Cheese
Thai Tempeh Patties with a Red Chili Dipping Sauce

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl