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Thai Coconut Soup Recipe with Mushrooms – This Thai-inspired coconut mushroom soup is healthy and flavorful. This light yet satisfying soup starts with a light broth with a base of red curry paste, enriched with coconut milk, then garnished with sliced mushrooms, which bring a deep, woodsy flavor. Finally, brighten the coconut soup with lime juice and fresh cilantro. The Thai coconut mushroom soup is vegetarian, vegan, gluten-free, and ready in about 20 minutes, and you’ll get clean bowls every time!
Photo credit: © Eatwell101.com
Ingredients list for the Thai Coconut Soup with Mushroom Recipe
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemon grass, minced (optional)
- 4 cups vegetable broth
- 3 tablespoons fish sauce
- 3 (13 oz) cans of coconut milk
- ½ pound fresh mushrooms, sliced
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
Photo credit: © Eatwell101.com
Thai coconut mushroom soup recipe
This Thai coconut mushroom soup recipe is perfect. Rich and creamy yet bright and savory, this Thai coconut mushroom soup recipe is satisfying but light and bursting with flavor. You can easily double the batch if you need to, so you’ll have some of this delicious soup to reheat the day after.
Photo credit: © Eatwell101.com
Why you’ll love this Thai coconut soup with mushrooms
- It’s creamy, bright, tangy, and spicy all at the same time!
- This coconut soup recipe is quite easy to make and uses easy-to-find ingredients.
- Everything is cooked in the same pot making for easy cleanup.
- The soup is easily convertible to Whole30 and vegan options so that you can enjoy this Thai coconut soup.
How to make Thai coconut soup
This Thai coconut soup is quick and easy: cook ginger, curry paste, and lemongrass (if using); then add vegetable broth and fish sauce. Simmer for 15 minutes before adding coconut milk and mushrooms. Cook for 5 minutes more; then stir in lime juice, adjust seasoning and serve the coconut mushroom soup immediately.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the Thai coconut soup: Heat oil in a large pot or Dutch oven over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
2. Gradually stir in the vegetable broth, then stir in fish sauce; reduce heat to low and simmer the soup for 15 minutes.
3. Add coconut milk and sliced mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
4. Stir in lime juice; season with salt and garnish with cilantro. Serve the Thai coconut soup immediately. Enjoy! ❤️
Photo credit: © Eatwell101.com
How to serve the Thai coconut mushroom soup
Serve this Thai coconut mushroom soup as is or over a bowl of white rice, jasmine rice, or rice noodles for a quick lunch or dinner. You can garnish each plate/bowl with fresh cilantro and serve with extra lime wedges and hot sauce on the side.
Add-ins suggestions for the Thai soup recipe
You can enrich the coconut and mushroom soup with these ingredients while keeping it vegan:
- Green onion
- Baby Bok Choi
- Julienned carrot
- Fresh ginger sticks or slices
- Bell peppers
- Tofu cubes
To make this healthy Thai soup more substantial, add grilled shrimp, thinly sliced rotisserie chicken, or roast beef slices.
How to keep Thai coconut soup leftovers?
You can keep Thai coconut soup leftovers for up to 3 days in an airtight container in your refrigerator. Reheat on the stove or in the microwave. You can also Freeze the cooled soup in an airtight, freezer-safe container or plastic bag for up to 3 months.
More soup recipes
- 20 Healthy Soup Recipes That Will Keep You Full
- Creamy Chicken Soup with Pasta and Spinach
- Instant Pot Keto Tuscan Soup
- Healthy Zucchini Tomato Italian Sausage Soup
- Broccoli Cauliflower Cheese Soup with Bacon
Photo credit: © Eatwell101.com
Leave a Reply
Syl
2024-02-16 18:10:54
This soup but it is lacking taste and needs salt and pepper and maybe a bit more red curry paste or spicy chili oil. I added a whole pound of mixed mushrooms which seemed more appropriate. Sauté mushrooms in oil first vs. adding at end. Way too much broth- use up to 2.5 cups but definitely not 4 cups as Coconut milk gets diluted. I used lemongrass but taste was lost in broth water. Next time I will add chicken or tofu.
MEE
2024-02-05 14:27:51
The portions in this recipe are lacking a lot. I didn’t have lemongrass, so I missed out on that aromatic, but you’re going to need almost 1/4c extra of fish sauce for this to taste like anything. Make it 1Lb of mushrooms and I’d do an entire pack of boneless, skinless chicken thighs or meat of your choice. There is so much broth leftover with 3 chicken thighs and 8oz mushrooms, it needs to be filled with something. Also no garlic? No salt and pepper? Add those, guys. The flavoring is nonexistent in this recipe.
Elle
2023-01-28 15:44:45
This soup might be good, but it's not vegetarian. Not if you use fish sauce.
