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Mushroom, Coconut, and Cilantro Soup
2 tablespoons virgin coconut oil
500 grams mixed fresh mushrooms , cleaned and chopped
1 medium white onion, finely chopped
3 cloves garlic, minced
1 large tomatoes, peeled, seeded, and chopped
3 tablespoons cilantro (wansoy), chopped and divided
4 cups veggie stock
1 cup coconut milk (gata)
1 lime (dayap), juiced
salt, to taste
cilantro sprigs, for garnish (optional)
chili oil, to serve (optional)
Heat oil in a medium stockpot over low heat. Sauté mushrooms until tender.
Add onions, celery, and garlic. Cook until onions are translucent.
Add tomatoes and half of the cilantro; cook for 2 to 3 minutes.
Add stock. Bring to a boil, then lower heat and simmer for 5 minutes.
Add coconut milk. Simmer on very low heat for 5 minutes until slightly thick. Add a little more stock or water if soup is too thick.
Before serving, stir in lime juice and remaining cilantro. Season to taste with salt.
Serve with chili oil and lime wedges on the side, if desired.
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