Wicked Thai Soup

Awesome winter time soup

I first tried a dish like this a few years ago during an icewine festival. Sadly (for the vineyard), I was far more interested in the wicked thai pairing than the wine! I poked around and tried a few variants before settling on this.

Interesting quirk: specifically for this dish, I find that canned mushrooms work better than fresh (although you could also do the best of both worlds and do both!). I figure, this is already a soupoy, soggy dish to start with ;).

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Recipe

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The recipe is sized to fit in a 4.3x6.3 lamination pouch, like this one — perfect to have on hand in the kitchen

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