Red Curry Morel Chowder
Earthy Morel Mushrooms and Wild Rice fresh from the Canadian Boreal Forest pair surprisingly well with the remaining Thai ingredients. When I visited Thailand, I was eating vegan and had mushrooms in countless delightfully, always artful, Thai ways. Using these Alberta delicacies seemed a nice way to fuse the best of both our culture’s flavours.
- Prep Time: 30
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 - 6 servings 1x
- Category: Soups
- Method: stovetop
- Cuisine: Thai
Ingredients
½ cup wild rice
2 cups water
½ teaspoon salt
1 Tablespoon coconut oil
1 Tablespoon julienned ginger
1 large shallot, julienned
2 carrots diced
½ cup julienned red bell pepper
1 can water chestnuts, drained and julienned
1 Tablespoon red curry paste
1 lb chopped fresh morel mushrooms
6 cups mushroom broth (I used 2 mushroom bouillon cubes in 6 cups boiling water)
1 can coconut milk
4 Makrut lime leaves (I buy these frozen and keep in the freezer and they taste great)
Tip: if you don’t have Makrut (formerly called Kaffir) lime leaves, use some lime zest
1 – 2 Tablespoons Fish Sauce
1 – 2 Tablespoons chopped cilantro
Lime wedges
Instructions
- Precook the wild rice in the 2 cups of water with the salt and set aside.
- Heat a heavy bottomed pan and melt the coconut oil, then add the ginger and shallots and cook until the shallots are translucent.
- Stir in the carrots and cook until soft then add the red peppers and water chestnuts.
- Stir in the red curry paste until the ingredients are coated.
- Add the morels, cover with a lid and cook for 2 – 3 minutes until they are soft.
- Add the broth and simmer for 5 minutes before adding the reserved wild rice, coconut milk and lime leaves.
- Taste and adjust seasoning with the Fish Sauce.
- Enjoy with chopped cilantro leaves and a wedge of lime.
Keywords: Red Curry Morel Chowder
Find it online: https://savouritall.com/2021/07/14/red-curry-morel-chowder/