Name: Thai Mushroom Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 shallot, finely chopped; 2 garlic cloves, minced; 1-inch piece of ginger, grated; 2 stalks of lemongrass, bruised; 1-2 tablespoons Thai red curry paste; 6 cups vegetable broth; 1 can (14 oz) full-fat coconut milk; 2 cups mixed mushrooms (shiitake, oyster, button), sliced; 4 kaffir lime leaves (or 1 teaspoon lime zest); 1 tablespoon fish sauce (or soy sauce for vegan); Juice of 1 lime; Fresh cilantro and Thai basil for garnish; Optional: Sliced chili for extra heat

This Thai Mushroom Coconut Soup is a rich, comforting dish that brings together earthy mushrooms, creamy coconut milk, and bold Thai flavors. Packed with spices, fresh herbs, and a delightful balance of sweet, salty, and tangy, it’s perfect for a cozy dinner or an impressive starter for guests.

Recipe Tips and Tricks

Balance the flavors: Taste as you go. Adjust salt, sweetness, and spice to suit your palate.
Fresh ingredients matter: Use fresh ginger, garlic, and lime for maximum flavor.
Don’t overcook the mushrooms: Sauté them until tender but still slightly firm.
Enhance the richness: Add a splash of coconut cream for a more velvety texture.
Serve immediately: The soup is best enjoyed hot to savor its aroma and vibrant flavors.

Why You’ll Love This Recipe

This soup is the perfect blend of comfort and exotic flavors. It’s naturally gluten-free, dairy-free, and customizable for vegans. The creamy coconut milk complements the meaty texture of mushrooms, while the lime and lemongrass add a refreshing zing. It’s an ideal dish to warm you up on a chilly evening or to impress at a dinner party.

Yield: 4 servings

Thai Mushroom Coconut Soup

A creamy, aromatic Thai soup with mushrooms, coconut milk, and vibrant spices—perfect for a comforting, flavorful dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

1 tablespoon vegetable oil
1 shallot, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
2 stalks of lemongrass, bruised
1-2 tablespoons Thai red curry paste
6 cups vegetable broth
1 can (14 oz) full-fat coconut milk
2 cups mixed mushrooms (shiitake, oyster, button), sliced
4 kaffir lime leaves (or 1 teaspoon lime zest)
1 tablespoon fish sauce (or soy sauce for vegan)
Juice of 1 lime
Fresh cilantro and Thai basil for garnish
Optional: Sliced chili for extra heat

Instructions

Start with the aromatics: Heat oil in a large pot over medium heat. Sauté shallots, garlic, and ginger until fragrant, about 2 minutes. Add lemongrass and curry paste, stirring to release their aromas.
Build the base: Pour in the vegetable broth and bring to a simmer. Add the kaffir lime leaves and let the flavors meld for 5 minutes.
Add the mushrooms: Stir in the mushrooms and cook until tender, about 5-7 minutes.
Incorporate coconut milk: Gently pour in the coconut milk, stirring until well combined. Simmer for another 5 minutes.
Season and finish: Add fish sauce, lime juice, and adjust seasoning to taste. Remove lemongrass stalks before serving.
Serve with flair: Ladle into bowls, garnish with fresh cilantro, Thai basil, and optional chili slices. Enjoy hot!

Notes

For the best flavor, use fresh and high-quality ingredients. Serve with a side of jasmine rice or crusty bread for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 388Total Fat 25gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 25mgSodium 2036mgCarbohydrates 32gFiber 3gSugar 6gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Use a mix of shiitake, oyster, and button mushrooms for depth of flavor and texture.
Coconut Milk: Full-fat coconut milk provides a creamy base; light versions can be used for fewer calories.
Lemongrass: Fresh lemongrass is crucial for authentic flavor. Bruise the stalks to release their aroma.
Kaffir Lime Leaves: These add a distinct citrusy note, but you can substitute with lime zest if unavailable.
Thai Red Curry Paste: Choose a good quality paste for a punch of authentic Thai flavor.
Vegetable Broth: A mild broth ensures the other flavors shine.
Fish Sauce: Adds umami; substitute soy sauce or tamari for a vegan version.
Fresh Herbs: Cilantro and Thai basil bring freshness and aromatic complexity.

Variations and Substitutions

Protein addition: Add tofu, shrimp, or chicken for a heartier meal.
Spice adjustment: Dial up the heat with extra chili or tone it down by reducing curry paste.
Vegetables: Include bok choy, spinach, or bell peppers for added nutrition.
Noodles: Transform the soup into a meal by adding rice noodles.
Low-fat option: Use reduced-fat coconut milk and cut back on oil to lighten the dish.
Herb substitutes: Swap cilantro with parsley or skip it if you’re not a fan.

Storage Options

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain texture and flavor. Avoid freezing, as coconut milk can separate and mushrooms may become rubbery when thawed.