Pink Oyster Mushroom and Coconut Curry Soup
Pink oyster stands up well to a rich coconut curry base without disappearing into it — you still get distinct, toothsome mushroom bites in every spoonful instead of the mushroom melting into the background. A fast, one-pot dinner with real depth.
Ingredients
- 1 tbsp coconut oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste
- 8 oz pink oyster mushrooms from KC Mushroom Co., torn into clusters
- 14 oz full-fat coconut milk one can
- 2 cups vegetable or chicken stock
- 1 tbsp fish sauce or soy sauce for vegetarian
- 1 tsp brown sugar
- 1 red bell pepper thinly sliced
- 1 lime juiced
- fresh basil or cilantro for garnish
- cooked rice or rice noodles for serving
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and cook 3 to 4 minutes until softened.
- Add garlic and ginger, cook 1 minute until fragrant.
- Add curry paste, stir and cook 1 to 2 minutes to bloom the spices.
- Add the mushroom clusters, stir to coat in the paste, and cook 2 to 3 minutes.
- Pour in coconut milk and stock. Bring to a gentle simmer.
- Add fish sauce, brown sugar and bell pepper. Simmer 8 to 10 minutes until the mushrooms are tender and the soup has slightly thickened.
- Remove from heat and stir in lime juice.
- Serve over rice or noodles, garnished with fresh herbs.
Notes
From the farm: Tear rather than slice the clusters — irregular torn pieces hold their texture better in a simmered soup than a clean-cut slice does.
Make ahead: Keeps well in the fridge for 3 to 4 days; the flavor deepens overnight.