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.
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
Instructions
- Heat oil in a 2–3 quart soup pot over medium heat until shimmering. Add mushrooms and sauté for about 5 minutes until softened and moisture releases. Add shallots and toast briefly.
- Stir in red curry paste, ginger, lemongrass, and garlic. Cook for ~1 minute until fragrant.
- Pour in coconut milk and broth, bring to a bubbly simmer.
- Add fish sauce (or soy sauce) and brown sugar. Reduce heat and simmer gently for 10 minutes.
- Stir in lime juice. Taste and adjust brightness or seasoning.
- Serve hot, garnished with chopped cilantro and sliced chiles. Optional crispy or creamy toppings may be added.
Notes
- Use vegetable broth and soy sauce for vegan version.
- Include tofu, shrimp, or cooked chicken for added protein.
- Add fresh Thai basil or mint for herbaceous garnish.
- If coconut milk separates after reheating, stir well and add a little broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
