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Bowl of Thai Coconut Mushroom Soup garnished with fresh herbs

Thai Coconut Mushroom Soup

A comforting and forgiving soup, blending earthy mushrooms with creamy coconut milk and aromatic spices for a cozy dish that's perfect for cold days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g mushrooms, sliced Use shiitake for a fancy touch or button mushrooms for a budget-friendly option.
  • 1 can (400ml) coconut milk Trader Joe’s brand recommended.
  • 2 cups vegetable broth Can be homemade or store-bought.
  • 1 tablespoon red curry paste Adjust for spice preference.
  • 1 tablespoon soy sauce Adds saltiness.
  • 1 tablespoon lime juice Freshly squeezed for best flavor.
  • 1 teaspoon ginger, minced Fresh ginger recommended.
  • 2 cloves garlic, minced
  • Fresh cilantro, for garnish Essential for flavor.
  • Salt and pepper, to taste

Method
 

Cooking Instructions
  1. In a pot, heat a bit of oil over medium heat.
  2. Add minced garlic and ginger; sauté until fragrant.
  3. Add sliced mushrooms and cook until tender.
  4. Stir in red curry paste and cook for another minute.
  5. Pour in the vegetable broth and coconut milk, bring to a simmer.
  6. Add soy sauce and lime juice, seasoning with salt and pepper to taste.
  7. Simmer for about 10 minutes, stirring occasionally.
  8. Serve hot, garnished with fresh cilantro.

Notes

For a heartier texture, add pan-seared tofu cubes. Toasted coconut flakes make an elegant garnish.