Thai Coconut Mushroom Soup
A creamy, flavorful Thai Coconut Mushroom Soup made with coconut milk, mushrooms, and aromatic spices. This quick and easy recipe is light yet satisfying, ready in just 30 minutes, and perfect for cozy meals or weeknight dinners.
Equipment
- 1 medium soup pot (2–3 quart)
- 1 wooden spoon or spatula
- 1 chef’s knife
- 1 cutting board
- 1 citrus juicer or reamer
- 1 measuring cup
- Measuring spoons (set)
Ingredients
- 1 tablespoon avocado oil or olive oil
- 4 ounces mushrooms shiitake, button, or preferred variety, sliced
- 1 medium shallot thinly sliced and lightly chopped
- 2 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger minced (or paste)
- 1 tablespoon lemongrass minced (or paste)
- 2 cloves garlic minced
- 14 ounces coconut milk unsweetened, canned
- 2 cups low-sodium vegetable broth or chicken broth
- 1 tablespoon fish sauce or soy sauce for vegetarian
- 1 tablespoon light brown sugar
- 1 fresh lime halved
- Fresh cilantro chopped (for garnish)
- Thinly sliced chili peppers for garnish
Instructions
- Warm the Oil and Prepare the Base: Place a medium soup pot (about 2–3 quarts) on the stovetop and set the heat to medium. Add the avocado oil (or olive oil) and allow it to warm until it glistens and shimmers across the surface. This gentle heating helps release the oil’s natural aroma and ensures the vegetables won’t stick to the pot.
- Cook the Mushrooms for Depth: Add the sliced mushrooms directly into the warmed oil. Stir frequently, allowing them to soften and release some of their natural juices. This process, which takes about 4–5 minutes, helps concentrate their earthy flavor and creates the foundation for a more complex broth. The edges should look slightly golden but not browned.
- Add the Shallots for Sweetness: Stir in the thinly sliced shallots. Let them cook alongside the mushrooms for another 2–3 minutes. The shallots will soften and release a mild sweetness, balancing the earthiness of the mushrooms. Stir occasionally to prevent sticking, and allow the vegetables to mingle together in flavor.
- Incorporate Aromatics and Curry Paste: Spoon in the Thai red curry paste, followed by the minced ginger, minced lemongrass, and garlic. Stir thoroughly to coat the mushrooms and shallots with these bold aromatics. Cook for 1–2 minutes, just until fragrant. At this stage, the heat activates the curry paste and spices, filling your kitchen with a rich, warming aroma.
- Pour in Coconut Milk and Broth: Slowly add the coconut milk, stirring gently to combine it with the aromatics. Then, pour in the vegetable or chicken broth. Increase the heat slightly to bring the mixture to a lively simmer. Stir continuously to ensure the curry paste fully dissolves into the liquid, creating a smooth, creamy soup base.
- Season with Sauce and Sugar: Once the soup is bubbling, stir in the fish sauce (or soy sauce for a vegetarian version) and the light brown sugar. These two ingredients provide the essential sweet–savory balance found in Thai-inspired dishes. Adjust the heat to maintain a steady but gentle simmer. Allow the soup to cook for about 10 minutes so the flavors fully blend together.
- Brighten with Fresh Lime Juice: After the soup has simmered, remove from heat. Cut the lime in half and squeeze the juice from one half directly into the pot. Stir well, then taste the soup carefully. If you prefer a brighter, tangier flavor, add more lime juice from the second half in small amounts until it suits your preference.
- Garnish and Serve: Ladle the soup into bowls while still hot. Top with freshly chopped cilantro, thin slices of chili pepper, or any garnish of your choice — such as crispy fried onions, chili crisp, or a drizzle of hot honey. Serve immediately and enjoy the warm, fragrant flavors of this Thai-inspired coconut mushroom soup.
Notes
- Any mushroom variety works — shiitake, button, or cremini all give great results. Mixing types adds more depth.
- For a vegetarian or vegan version, replace fish sauce with soy sauce or tamari.
- Adjust the spice level to taste: add extra curry paste for more heat or garnish with chili slices for a spicy kick.
- Don’t skip the lime juice — it brightens the soup and balances the richness of the coconut milk.
- Avoid boiling coconut milk too hard; keep it at a gentle simmer to maintain its creamy texture.
- Leftovers taste even better the next day as flavors deepen.
- Garnishes like cilantro, chili crisp, or crispy fried onions add fresh flavor and texture.
