Thai Coconut Mushroom Soup

I had a maddening craving for Thai Coconut Soup yesterday (and no, I'm not pregnant, to assuage your fears) and HAD to have some. No one was available to go get any, and I had made a pact with myself. I have grown so many vegetables this year that I have more produce than I can possibly eat, more produce than a small farm. My pact was to only eat food that I have made at home until the gardening season has expired. That way I can be sure to eat most of what I've grown and know what and when to give away when I can't.

Anyways, I did have to pick up groceries (isn't that the irony?) as I surely didn't cultivate mushrooms or grow coconuts or rice noodles for that matter. I groceried, then I cooked and it was fantastic.

Recipe:

1 medium onion slivered

5 cloves garlic

2 tsp chopped ginger

1/2 block tofu (didn't grow that either)

1 jalapeno

2-3 tomatoes chopped into large chunks

Lots of small crimini mushrooms, whole

Lots of fresh basil, whole leaves

1 can coconut milk

olive oil

braggs

garlic chile oil

Ok, so I put some olive oil and onions in first, peeled garlic, pressed it and put it in too. Then I chopped the ginger, threw that in. Then the jalapeno (unseeded, don't be a sissy). Then the ginger, cubed. Then the chile oil. Then the basil. Then the mushrooms. Then I stir fried it for a bit. Then I added the coconut milk plus about a can and 1/2 of water. Then I added the braggs to taste. And lo and behold, it tasted practically identical to what I've had in restaurants (and I made it up:).