Wild Mushroom Tom Kha Soup

About This Project

QUICK HACK:
Adding mushroom powder to soup is a simple way to infuse it with an earthy, umami flavor. Here’s an easy method:

Ingredients:

Your choice of soup (homemade, pre-made or even canned soup)
Mushroom powder (Lion’s Mane, Reishi, or any variety you prefer)

Instructions:

Prepare Your Soup:
- Begin with your soup of choice. You can use canned, pre-made, or homemade soup. Heat it on the stovetop or in the microwave until it’s hot and simmering.
Determine the Quantity:
- Decide how much mushroom flavor you want in your soup. A good starting point is about 1 to 2 teaspoons of mushroom powder per serving of soup. Adjust to your taste.
Mix the Mushroom into the Soup:
- Add the mushroom powder to the soup while it is heating. Stir it well several times until the powder has incorporate smoothly into your soup.
Simmer and Serve:
- Allow the soup to simmer for a few minutes to meld the flavors. Then, serve your mushroom-infused soup hot.

That’s it! You’ve successfully added mushroom powder to your soup, enhancing its taste with a delightful umami depth, and many healthy benefits. Enjoy your flavorful and nutritious soup.

Since you made it this far, here is the recipe to match the photo 🙂

Wild Mushroom Tom Kha Soup

1 tablespoon coconut oil
Half of one onion, thinly sliced
2 cloves garlic, chopped
Half of one red jalapeno pepper, sliced (or 1-3 Thai chiles, halved)
3 ¼-inch slices of galangal or ginger
1 lemongrass stalk, pounded with the side of a knife and cut into 2-inch long pieces
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes if vegan or on Whole30)
4 cups canned full-fat coconut cream (unsweetened) or full-fat unsweetened coconut milk (see Notes)
2 medium chicken breasts, cut into bite-sized pieces (approximately 1 pound)
1 tbsp Fun Earth Morning Routine or mushroom powder of choice
6 ounces sliced mushrooms (Chantelle, shiitake)
1-2 tablespoons coconut sugar (see Notes for Whole30 option)
1 ½ – 2 tablespoons fish sauce, plus more to taste (see Notes if on Whole30 or vegan)
2-3 tablespoons fresh lime juice
2-3 green onions, sliced thin
Fresh cilantro, chopped, for garnish

Instructions:

In a large soup pot, heat the coconut oil over medium heat. Add the sliced onion and sauté for about 2-3 minutes until they become translucent.
Stir in the chopped garlic and sliced red jalapeno pepper (or Thai chiles) and cook for another minute until fragrant.
Add the galangal or ginger slices and the lemongrass pieces to the pot. Continue to sauté for an additional 2 minutes.
Stir in the red Thai curry paste and cook for about a minute until it becomes aromatic.
Pour in the chicken broth (or vegetable broth for a vegan version) and bring the mixture to a simmer. Add Fun Earth Mushroom Powder, allow it to simmer for about 10-15 minutes to infuse the flavors.
Remove the galangal or ginger slices, lemongrass pieces, and chiles, if you prefer a milder soup. If you like it spicier, you can leave the chiles in.
Add the coconut cream (or coconut milk) to the pot and stir well.
Gently add the chicken pieces and sliced mushrooms. Cook for approximately 8-10 minutes until the chicken is fully cooked and the mushrooms are tender.
Season the soup with coconut sugar and fish sauce (adjust to your taste). Stir well to combine.
Finally, add the fresh lime juice and sliced green onions. Give it a final stir.
Serve your Tom Kha Soup hot, garnished with fresh cilantro.

Notes

Be sure to use coconut cream or coconut milk. Coco lopez and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
Make it Vegan/Vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra firm tofu (regular or silken) cut into bite-sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.