Thai Coconut Mushroom Soup
Thai Coconut Mushroom Soup is quick and delicious soup for two, with Thai-inspired flavors simmered in a creamy coconut milk base.
Servings 3 servings
Ingredients
- 1 tablespoon avocado oil or extra virgin olive oil
- 8 ounces mushrooms*
- 1 medium shallot, chopped (about 3" long)
- 3 tablespoons Thai red curry paste
- 1 tablespoon minced ginger (or paste)
- 1 tablespoon minced lemongrass (or paste)
- 3 cloves garlic , minced
- 14 ounces unsweetened canned coconut milk (15 ounces is fine)
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon fish sauce or low-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 lime
Suggested toppings:
- Chopped cilantro
- Thinly sliced chile peppers
- Crispy fried onions
- Red pepper flakes
- Chile crisp
Instructions
- Heat the oil in a 2 to 3 quart soup pot over medium until the surface of the shimmers. Add the mushrooms and saute until they've softened and rendered their liquids, about 5 minutes. Stir in the shallots and cook for a few minutes more.
- Spoon in the Thai red curry paste, ginger, lemongrass, and garlic and combine with the mushroom mixture until blended and fragrant.
- Pour in the coconut milk and chicken broth. Increase heat to high and bring the soup to a bubbly simmer. Stir in the fish sauce and brown sugar. Adjust the heat to retain a gentle bubbling and cook for 10 minutes.
- Squeeze the juice from one half of the lime. Stir, and carefully taste the soup, adding more lime juice if the soup needs a little brightening.
- Serve immediately with your favorite toppings.
Video
Notes
*Mushroom availability varies from region to region, store to store, and season to season, so don't worry if you can't source something exotic. Shiitakes and button mushrooms will do just fine.