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Thai Coconut Soup with Mushrooms, Pak Choi and Sweet Potato

Warm and fragrant but so simple to throw together. I used a mix of oyster, maitake and shiitake mushrooms but the soup works just as well with a handful of enoki or plain old chestnut or button if less exotic options are available. Include the chilli seeds if you like it hot or alternatively omit chillies altogether and add a few thinly sliced red peppers for colour without heat.

Thai Coconut Soup with Mushrooms, Pak Choi and Sweet Potato

Thai Coconut Soup with Mushrooms, Pak Choi and Sweet Potato
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Serves 4


125g mixed mushrooms (I used oyster, shiitake, maitake), cleaned and sliced
125g pak choi (approx 1 head), washed
1 medium sweet potato, peeled and diced into 1cm cubes
300ml coconut milk from a can
500ml vegetable or chicken stock
2 stalks lemongrass, sliced in half lengthways
2 fresh kafir lime leaves
thumb sized (approx 1") piece ginger, finely cut into matchsticks
4 tbsp fish sauce
1 small red chilli, deseeded and finely sliced; OR, 1/4 red pepper, finely sliced (see above)
juice of qtr of a lime
small bunch coriander leaves for garnish

1. Roughly bash lemongrass stalks with a rolling pin or similar to release aromas when infusing coconut milk.
2. Add coconut milk, stock, kafir lime leaves, ginger and lemongrass to a large saucepan and bring to a gentle simmer over medium heat.
3. Add sweet potato and continue to simmer gently for 5-10 minutes. 
4. Separate leaves from the head of pak choi and halve each leaf lengthways to make long strips.
5. Add mushrooms and pak choi and simmer for another 5 minutes until leaves are cooked.
6. Add fish sauce and chillies (or peppers). Taste for seasoning and add a dash extra fish saiuce if needed.
7. Remove from heat. Add lime juice and remove lemongrass stalks and kafir lime leaves.
8. Ladle into serving bowls and top with coriander leaves before serving.