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
A creamy, Thai-inspired soup featuring rich coconut milk and earthy mushrooms. Dairy-free comfort.
Nutrition per serving
245 Calories
6g Protein
12g Carbs
20g Fat
3g Fiber
Ingredients
Instructions
- . Simmer aromatics in coconut milk.
- . Add mushrooms and cook.
- . Season with fish sauce and lime.
- . Garnish with cilantro and serve.
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.