Thai-Inspired Coconut Mushroom Soup
A coconut and mushroom soup with lemongrass, ginger, curry spices, and lime, made with vegetable broth and tamari.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. unsweetened coconut milk, mushrooms and freshly grated ginger form the base of this soup.
- A bowl-centered meal. The ingredients come together in a broth or sauce, making the finished batch straightforward to divide.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Prepare before you start. Measure unsweetened coconut milk, mushrooms and freshly grated ginger and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Thai-Inspired Coconut Mushroom Soup
Ingredients
Equipment
Method
- Warm the oil in a pot and stir in ginger, garlic, chili paste, lemongrass, and curry powder for 1–2 minutes.
- Add broth, tamari, and sugar. Simmer gently for 10–15 minutes, then remove the tough lemongrass pieces.
- Stir in coconut milk, mushrooms, and lime zest. Cook at a gentle simmer for 5–8 minutes until the mushrooms soften. Finish with lime juice and herbs.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Ladle into bowls after the finishing steps. A side of rice, bread, or a salad can round out the meal; these are separate from the recipe unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 282 calories, 6.3 g protein, 12.5 g total carbohydrate, 22.6 g fat and 1.6 g fiber. One serving is 1/4 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
