Name: Thai Coconut Mushroom Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 Tbsp avocado or extra virgin olive oil; 4 oz mushrooms (cremini, shiitake, oyster, or button); 1 medium shallot, sliced thin; 2 Tbsp Thai red curry paste; 1 Tbsp minced ginger (or paste); 1 Tbsp minced lemongrass (or paste); 2 cloves garlic, minced; 14 oz unsweetened coconut milk; 2 cups low-sodium chicken or vegetable broth; 1 Tbsp fish sauce or low-sodium soy sauce; 1 Tbsp light brown sugar; Juice of ½ lime; Chopped cilantro, for garnish; Thinly sliced chile peppers, for garnish

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Short Description

A warming and aromatic Thai-inspired soup featuring coconut milk, red curry paste, mushrooms, and ginger—balanced with tangy lime and topped with fresh cilantro and chiles.

Why You’ll Love This Recipe

Bold and fragrant: red curry paste, lemongrass, and garlic create an enticing Thai aroma
Creamy yet light: coconut milk blends beautifully with broth to deliver rich, comforting texture
Quick and flexible: ready in under 30 minutes with simple ingredients
Customizable garnish: finish with cilantro, chili slices, lime, or even crispy toppings for extra flair

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp avocado or extra virgin olive oil
4 oz mushrooms*
1 medium shallot, sliced thin and chopped
2 Tbsp Thai red curry paste
1 Tbsp minced ginger (or paste)
1 Tbsp minced lemongrass (or paste)
2 cloves garlic, minced
14 oz unsweetened coconut milk (15 oz is fine)
2 cups low-sodium chicken or vegetable broth
1 Tbsp fish sauce or low-sodium soy sauce
1 Tbsp light brown sugar
Juice of ½ lime
Chopped cilantro, for garnish
Thinly sliced chile peppers, for garnish

*Use any mushrooms you enjoy, such as cremini, shiitake, oyster, or button.

Directions

Heat oil in a 2–3 quart soup pot over medium heat until shimmering. Add mushrooms and sauté until they soften and release moisture, about 5 minutes. Add shallots and cook another couple minutes until fragrant.
Stir in curry paste, ginger, lemongrass, and garlic, cooking until ingredients are well combined and aromatic.
Pour in coconut milk and broth, raising heat to bring the mixture to a bubbly simmer.
Stir in fish sauce (or soy sauce) and brown sugar. Reduce heat to maintain a gentle simmer and cook for 10 minutes.
Squeeze in lime juice from half a lime. Taste and adjust—add more lime if desired for brightness.
Serve hot, garnished with chopped cilantro and sliced chile peppers. Optional toppings like chili crisp, crispy fried onions, or a drizzle of hot honey add even more complexity.

Servings And Timing

Serves: about 2–3 bowls (depending on serving size)
Prep Time: ~5 minutes
Cook Time: ~15–20 minutes
Total Time: ~20–25 minutes

Variations

Vegetarian/vegan: use vegetable broth and soy sauce instead of fish sauce.
Creamier texture: stir in extra coconut milk or add a spoonful of coconut cream.
Protein addition: add tofu cubes, shrimp, or shredded chicken in the last few minutes to heat through.
Spicy version: include sliced Thai bird chiles, chopped jalapeño, or extra curry paste.
Herb twist: top with fresh Thai basil or mint for additional flavor.

Storage/Reheating

Refrigeration: store cooled soup in an airtight container for up to 3 days. Stir well before reheating.
Freezing: coconut milk may separate—freeze for up to 1 month, then stir well when reheating.
Reheating: warm on the stove over medium-low heat, stirring gently and adding broth if texture is too thick.

FAQs

Can I Use Regular Onions Instead Of Shallots?

Yes—use finely diced red or yellow onion. Shallots add a mild sweetness, but onions work well in a pinch.

Is Coconut Milk Required?

If you want a lighter version, substitute with coconut milk light, coconut cream, or even full-fat milk. The flavor will vary slightly.

Can I Make It Less Spicy?

Yes—reduce or omit curry paste, and adjust chile garnish to your desired heat level.

How Can I Make Flavor Deeper Without Meat?

Add sautéed dried mushrooms or a splash of tamari. A few drops of umami-rich hot sauce or soy sauce can also deepen the broth.

Should I Zest The Lime?

Zesting adds fragrance, but isn’t essential—fresh squeeze of lime juice brightens the flavor well on its own.

Can I Use Lemon Grass Powder Instead Of Fresh?

Yes, but use sparingly—dried lemongrass is more concentrated. Add to taste during step 2.

How Thick Should The Broth Be?

It should be creamy but still broth-like. Stir often, and if too thin, simmer a few extra minutes; if too thick, add a splash more broth.

What If I Don’t Have Fish Sauce?

Soy sauce is the best substitute. For umami, you can also add a tiny amount of miso paste or a squeeze of lime.

Can I Add Spinach or Greens?

Yes—stir in baby spinach or kale in the last few minutes of cooking, just until wilted.

What Pairs Well With This Soup?

Serve alongside leftover rice, steamed jasmine rice, or crusty bread. A side of fresh cucumber salad makes a cooling combination.

Conclusion

This Thai Coconut Mushroom Soup delivers a harmonious balance of heat, creaminess, and fresh aromatics in under 30 minutes. With its velvety broth and bold flavors, it’s both nourishing and deeply comforting. Serve with vibrant garnishes and customize as you like for a flavorful weeknight or lunch treat.

Maggie

Thai Coconut Mushroom Soup