Thai Coconut Mushroom Soup

Step 1

Place each mushroom stem-side down on the cutting board and slice straight down through the stem and cap into 1/4-inch-thick slices, like slicing bread—this releases more flavor when cooked.

Step 2

Cut the lime in half lengthwise from tip to base, then cut each half crosswise into 3 or 4 wedges for squeezing juice.

Step 3

Cut the scallions crosswise into 1/4-inch-thick rings, separating the white bottoms from the green tops and keeping them in two separate piles.

Step 4

Pour the coconut milk and vegetable broth into a medium pot and set it over medium heat until small bubbles form around the edges, about 3 minutes.

Step 5

Add 1.5 tablespoons of red curry paste and stir constantly for 1 minute until it breaks apart and smells fragrant and spicy—this releases the flavors.

Step 6

Add the sliced mushrooms and stir once to submerge them, then let the soup bubble gently for 5 minutes until the mushrooms are tender and lose their firmness.

Step 7

Pour in 1 teaspoon of fish sauce and squeeze the juice from 2 lime wedges into the pot, then stir 3 times to mix—the broth should taste salty, sour, and slightly sweet.

Step 8

Ladle the soup into 2 bowls, dividing the mushrooms and broth evenly between them.

Step 9

Scatter the green scallion rings in a small pile in the center of each bowl.

Step 10

Tear the fresh Thai basil or cilantro leaves by hand into small pieces and sprinkle them over the top of each bowl.

Step 11

Place a lime wedge on the rim of each bowl so diners can squeeze extra juice in to taste.