When you're looking for a savory, succulent soup that is filled with texture along with a silky broth, this is for you. I created this soup when I had a lot of different ingredients in the house and making soup seemed logical. The combination of ingredients develops this luscious soup that's filled with sauteed shrimp, wild mushrooms, homemade chicken stock (which I always keep in the freezer) and 1 can of coconut milk. Pan fried noodles placed on top at the end provides that crispy crunch but also adds depth and fills you up. It may seem odd that I have Kaffir lime leaves, as they may not be readily available in the typical supermarket, but they store very well. I buy them at my high end grocery store and they seem to stay fresh for a very long time in their package. If you try this recipe once, it will be your "go to" soup for lunch, dinner and even as a first course for serving guests. It's elegant but light. A sure fire way to bring a creamy soup to the next level.

Share: