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.