Lemongrass Seafood Soup with Bunashimeji Mushrooms
1 quart chicken broth or bone broth
1 can coconut milk *see note
several stalks of lemongrass, cut lengthwise
chunk of ginger
1 tsp oil of choice (I use avocado oil)
Bunashimeji (Beech) Mushrooms, often found in Asian markets, local farmers markets, Whole Foods and other health food stores (or substitute any other mushroom you like)
Sliced portobello mushrooms (or any mushrooms you like)
16 ounces or more Seafood blend (shrimp, scallops, calamari) *see note
2 Tablespoons Green Curry Paste
Dash of Red Boat Fish Sauce
Juice and zest of one lime
Clove of garlic, minced (one or more depending on your preference)
Salt and Pepper to taste
Green onions, sliced, optional for topping
Freshcap Mushroom powder (any kind), optional but highly recommended if you wanna feel amazing!
Add cut lemongrass stalks to the bottom of your soup pot, cover with the quart of broth, let simmer for 15-20 minutes to infuse the broth with lemongrass flavor, then REMOVE stalks. *see note
Stir in curry paste.
Sauté shallot, ginger, garlic one minute, then add mushrooms and sauté till tender.
Add shallot, ginger, garlic, mushrooms, and coconut milk to broth and turn heat down to low. *see note
Sauté seafood just until done then add to broth.
Squeeze lime juice into broth, add dash of Fish Sauce, Sat and Pepper.
Top with green onions & lime zest.
Lemongrass stalks can be woody, and are often hard to chew, so take them out of the soup broth unless you want to just avoid them while eating. I left mine in to add flavor, but just avoided them when eating the soup.
If you like a creamier soup, add two cans of coconut milk.
Trader Joes has a bag of seafood blend (frozen) that is perfect for this recipe!
Recipe by That Organic Mom at https://www.thatorganicmom.com/lemongrass-seafood-soup-mushrooms/