Red Curry Morel Chowder

Red Curry Morel Chowder - overhead

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.




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


  1. Precook the wild rice in the 2 cups of water with the salt and set aside.
  2. Heat a heavy bottomed pan and melt the coconut oil, then add the ginger and shallots and cook until the shallots are translucent.
  3. Stir in the carrots and cook until soft then add the red peppers and water chestnuts.
  4. Stir in the red curry paste until the ingredients are coated.
  5. Add the morels, cover with a lid and cook for 2 – 3 minutes until they are soft.
  6. Add the broth and simmer for 5 minutes before adding the reserved wild rice, coconut milk and lime leaves.
  7. Taste and adjust seasoning with the Fish Sauce.
  8. Enjoy with chopped cilantro leaves and a wedge of lime.


Keywords: Red Curry Morel Chowder