1. Make soup
  2. Make rice noodles (optional)
Thai grilled mushroom soup
This soup is fragrant, unique and incredibly delicious. Serve it with a side of rustic bread or rice noodles. (Soak the rice noodles in the boiling liquid from the soup for maximum flavor!)
Cuisine: Poultry, Soup
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large pot on high heat. Add the olive oil and get hot. Add the chicken, onions, garlic, carrots and crushed tomatoes. Let cook for 6 minutes, mixing often.
  2. Add the curry powder, lemongrass, cinnamon stick, fresh ginger and 5 cups of water and cover. Let cook for at least 1 hour on medium heat (best if up to 4 hours on low heat).
  3. Add the coconut milk and honey and let cook for 10 more minutes. (Avoid serving the lemongrass, cinnamon and chunks of ginger, those are just for flavor.)
  4. Prepare a grill pan on high heat. Spray it with olive oil. Add the mushrooms and grill for 2 minutes per side.
  5. Place mushrooms and cilantro in soup right before serve. Salt to taste.
Notes & Tips:

If you have chicken stock  or leftover chicken soup on hand, this soup can be made in minutes! Add chicken stock, lemongrass, cinnamon, honey and ginger to the stock. Let cook for 30 minutes. Add the coconut milk and cook 10 more minutes. Add the mushrooms and cilantro right before serve. If you can’t find lemongrass you can use lime juice (1/4 cup) and 2 teaspoons of curry powder. If you don’t have cinnamon sticks you can use ¼ teaspoon of cinnamon.

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Leftover tips for tomorrow’s lunch:

If you are reheating this soup, don’t do it with rice noodles (they will get too soggy) Just reheat the soup and add the cold or room temperature rice noodles at the end. If you want the soup to taste different when you eat it tomorrow add scallions, purple cabbage, sprouts and more fresh cilantro!

What else is for dinner this week?