About Recipe

Even though I call this a coconut soup, there are so many other flavors that lend to its rich, yet refreshing quality. Porcini mushrooms are infused into chicken stock and added to the soup. This mushroom flavored stock imparts an earthy flavor, while the lemongrass adds a fresh, lemony zest. I use Anaheim chiles because they are a mild pepper, which allows the subtle chile flavor to come through without overpowering the dish. Parsnips provide the base of the soup, creating a thick, creamy texture when they are blended. All of these ingredients establish layers of flavor that complement the coconut.

Ingredients