• Jay Bailey

Thai 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!)


2 teaspoons extra virgin olive oil

4 chicken legs or thighs

2 onions peeled and cut in half

4 carrots peeled and cut in half

4 cloves garlic peeled

1 can crushed tomatoes

1  tablespoon curry powder

2 stalks lemongrass cut into thirds

1 cinnamon stick or 1/2 teaspoon of cinnamon

2 tablespoons fresh ginger peeled and cut in half

1 1/2 cups dried mushrooms of your choice, rinsed well   

1 tablespoon honey

1 cup coconut milk

1 1/2 tablespoons salt pink Himalayan

1/2 cup cilantro chopped

1 tablespoon salt (pink Himalyan)


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.

Add the curry powder, lemongrass, cinnamon stick, fresh ginger, dried mushrooms and 5 cups of water and cover. Let cook for at least 2 hours on medium heat (best if up to 6 hours on low heat).

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.)

Add cilantro when ready to serve

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. 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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