Thai-Inspired Coconut Mushroom Soup

MEL'S EASY KITCHEN

Thai-Inspired Coconut Mushroom Soup

A coconut and mushroom soup with lemongrass, ginger, curry spices, and lime, made with vegetable broth and tamari.

Prep Time 15

Cook Time 25

Total Time 40

Servings: servings

Meal: Main Course

By: Melanie

Equipment

Knife and cutting board
Measuring cups and spoons
Large pot
Mixing bowl

Ingredients

1 tbsp olive oil
1 tbsp freshly grated ginger
2 tsp minced garlic
1 tbsp Asian chili paste, or to taste
1 stalk lemongrass, bruised and cut into pieces
2–3 tsp curry powder
4 cups vegetable broth
2 tbsp tamari
1 tbsp sugar
1 can (15 oz) unsweetened coconut milk
8 oz mushrooms, sliced
2 tsp lime zest
Lime juice, sliced scallions, cilantro, and sliced chilies, to taste

Instructions

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 per serving

Calories: 282kcal | Carbohydrates: 12.5g | Protein: 6.3g | Fat: 22.6g | Fiber: 1.6g

Notes

For a vegan version, check that the chili paste contains no fish or shrimp. Use gluten-free tamari if required. This lighter mushroom soup is distinct from the chicken tom kha recipe.

Inspired by Lindsay Cotter.

Estimated nutrition is for one of 4 equal portions. Calculated with full-fat canned coconut milk and the midpoint of the curry powder range. Remove the bruised lemongrass before serving.

Storage: 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.

Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them.