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  • 1 can, Chicken broth
  • 1 can, Coconut milk
  • 1 can Straw mushrooms - Sliced
  • 1 bunch, Oyster mushrooms - Sliced
  • 4 tablespoons, Cilantro - Coarsely chopped
  • 1 teaspoon Galanga - Grated
  • 1/2 onion - chopped
  • 2  Tablespoons Epicurean Lemongrass Balsamic Vinegar
  • 4 tablespoons Fish sauce
  • Epicurean Arbosana Extra Virgin Olive Oil- as required


  1. Chop mushrooms into bite size pieces. Add a bit of oil to the soup cooking pot. Heat Epicurean Arbosana Extra Virgin Olive Oil and lightly cook mushrooms until they are firm and slightly browned. Add a pinch of kosher salt and a grind of fresh ground pepper, toss. Remove and set aside. In pot, heat about a tablespoon of Epicurean Arbosana Extra Virgin Olive Oil and add onion, galanga, and Epicurean Lemongrass Balsamic. Cook, stirring continuously until onion is transparent and mixture is fragrant. Pour in the chicken broth and allow mixture to cool a bit. Transfer to a narrow, high sided container. With blending wand puree completely. Add fish sauce. Return to pot. Add coconut milk and heat. Add mushrooms and continue to heat for a few minutes. This should not be allowed to boil heavily, once it reaches a boil it is done. Serve topped with cilantro.
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm