Description
A creamy and comforting Thai Coconut Curry Mushroom Soup with bold flavors, ready in under 30 minutes. Perfect for busy nights and customizable to suit your taste.
Ingredients
Scale
- 1 can (13.5 oz/400ml) full-fat coconut milk
- 1 cup (240ml) vegetable broth
- 8 oz mushrooms (shiitake, cremini, or button, sliced thinly)
- 2 tablespoons Thai red curry paste
- 2 tablespoons oil
- 2 cloves garlic, minced or grated
- 1 tablespoon freshly grated ginger
- 2 shallots, finely chopped
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon brown sugar
- Juice of half a lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced green onions, crushed peanuts, chili oil
Instructions
- Heat 2 tablespoons of oil in a large pot over medium heat. Add minced garlic, grated ginger, and chopped shallots. Sauté for 2-3 minutes until fragrant and softened.
- Add 2 tablespoons of Thai red curry paste to the pot. Stir well to combine with the aromatics and cook for another minute.
- Add the sliced mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
- Pour in 1 cup (240ml) of vegetable broth and 1 can (13.5 oz/400ml) of full-fat coconut milk. Stir to combine and bring the mixture to a gentle simmer.
- Add 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and the juice of half a lime. Stir and let the soup simmer on low heat for 10 minutes to allow the flavors to meld.
- Taste the soup and adjust seasoning as needed. Add more curry paste or chili flakes for extra spice.
- Remove the soup from heat and stir in freshly chopped cilantro.
- Ladle the soup into bowls, garnish with extra cilantro, sliced green onions, or crushed peanuts if desired. Serve immediately.
Notes
[‘SautĂ©ing the garlic, ginger, and shallots first is essential for building depth of flavor.’, ‘Use a mix of mushrooms for variety in texture and flavor.’, ‘Avoid boiling the coconut milk to prevent curdling.’, ‘Taste and adjust the balance of salt, sweetness, and acidity before serving.’, ‘Prep ingredients ahead of time for easier cooking.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Fat: 16
- Carbohydrates: 12
- Protein: 5
Keywords: Thai soup, coconut curry, mushroom soup, quick dinner, vegetarian soup, spicy soup, healthy comfort food