Thai Coconut Mushroom Soup
Creamy coconut broth infused with aromatic Thai flavors, tender mushrooms, and fresh herbs. A comforting, naturally vegetarian soup ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1 tbsp coconut oil
- 2 medium shallots, minced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1.5 tbsp red curry paste
- 12 oz mixed mushrooms, sliced
- 13.5 oz coconut milk
- 2 cups vegetable broth
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- ¼ cup fresh Thai basil, chopped
- ¼ cup fresh cilantro, chopped
- 1 whole red chili, thinly sliced
- 1 to taste salt and black pepper
Instructions
- 1
Slice mushrooms into 0.25-inch thick pieces. Mince shallots, garlic, and ginger. Chop basil and cilantro.
- 2
Heat coconut oil in a large pot over medium heat. Add shallots and sauté until softened, about 2 minutes.
- 3
Add garlic and ginger, cook for 1 minute until fragrant.
- 4
Stir in red curry paste and cook for 1-2 minutes to deepen flavors.
- 5
Add sliced mushrooms and cook for 3-4 minutes until they begin to soften.
- 6
Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 8 minutes.
- 7
Add lime juice, fish sauce, and palm sugar. Stir well and simmer for 2 more minutes.
- 8
Taste and adjust seasoning with salt, pepper, and additional lime juice as needed.
- 9
Ladle into bowls and garnish with fresh Thai basil, cilantro, and sliced red chili.
Tools you’ll need
- large pot (3-quart or larger)
- wooden spoon
- knife and cutting board
- ladle
- measuring spoons and cups
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