Creamy Coconut Soup



Porcini Mushrooms



Porcini Mushrooms

  1. Combine the dried porcini mushrooms and chicken stock in a small saucepan over medium-low heat. Let the mushrooms reconstitute and infuse the stock, about 15 minutes. Using a slotted spoon, remove the mushrooms. Reserve both mushrooms and liquid.


  1. Meanwhile, in a medium pot, heat the olive oil over medium-high heat. Add the leeks, parsnips, and chili pepper. Season with salt and pepper. Cook until the leeks are soft. Add the chicken stock, coconut milk, crushed lemongrass, garlic, and a ½ cup of the porcini mushroom liquid (see Kayla’s notes). Bring to a boil, cover, and simmer until the parsnips are tender, 15 to 20 minutes. Remove the soup from the heat. Working in batches, use a blender or food processor to blend the soup until smooth and creamy. Season with salt and pepper to taste.

To Serve

  1. Sauté the porcini mushrooms in a tablespoon of olive oil over medium-high heat, just a few minutes. Season with salt and pepper. Ladle the soup into bowls and garnish with the mushrooms. Serve warm.