Inspired by Thai tom kha gai, this mushroom coconut soup delivers incredible creaminess without any dairy. Rich coconut milk, fragrant lemongrass, and earthy mushrooms create a soup that's both comforting and exotic.
The secret is in the aromatics - lemongrass, kaffir lime leaves, and galangal (or ginger) infuse the coconut milk with that distinctive Thai flavor. Add mushrooms for substance, and you have a truly special soup.
Thai Aromatics
- Lemongrass: Citrusy, bright
- Kaffir lime leaves: Floral, unique
- Galangal: Ginger-like, sharper
- Fish sauce: Umami depth
Coconut Milk Tips
- Full-fat for creaminess
- Shake can before opening
- Don't boil vigorously
- Light version works too
Serving Suggestions
- Fresh cilantro
- Lime wedge
- Thai chili slices
- Jasmine rice on side
Mushroom Coconut Soup
Thai-inspired soup with coconut milk and mushrooms.
Nutrition per serving
245Calories
6gProtein
12gCarbs
20gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Infuse aromatics. In a large pot, combine coconut milk, broth, lemongrass, lime leaves, and galangal. Bring to a gentle simmer over medium heat. Simmer 10 minutes.
-
Add curry paste. Stir in curry paste until dissolved. Add mushrooms and cook 5-7 minutes until tender.
-
Season. Add fish sauce and sugar. Taste and adjust. Remove from heat. Stir in lime juice.
-
Serve. Remove lemongrass, lime leaves, and galangal (or leave for presentation). Ladle into bowls. Garnish with cilantro and Thai chilies if desired.
Recipe Notes
- Vegan: Use soy sauce instead of fish sauce.
- Add protein: Include tofu, shrimp, or chicken.
- Substitutes: Lime zest for kaffir leaves, ginger for galangal.
- Storage: Refrigerate 4 days. Flavors improve overnight.
