Thai mushroom soup combines the beloved flavors of tom yum with earthy mushrooms and creamy coconut milk. The result is a soup that's spicy, sour, aromatic, and completely addictive. It's like a vacation to Thailand in a bowl.
The holy trinity of Thai aromatics - lemongrass, galangal, and kaffir lime leaves - creates the distinctive fragrance that makes this soup so special. Don't skip these; they're the soul of the dish.
Thai Aromatics
- Lemongrass: Citrusy, floral
- Galangal: Like ginger, but sharper
- Kaffir lime: Intensely citrus
- Thai basil: Anise-like finish
Thai Mushrooms
- Straw mushrooms (traditional)
- Oyster mushrooms
- King trumpet
- Shiitake
Serving Suggestions
- Fresh cilantro
- Thai basil leaves
- Extra lime wedges
- Serve with jasmine rice
Thai Mushroom Soup
Fragrant tom yum-style soup with coconut.
Nutrition per serving
195Calories
6gProtein
12gCarbs
14gFat
2gFiber
4gSugar
Ingredients
Instructions
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Infuse broth. Bring broth to a boil. Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer 10 minutes to infuse flavors.
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Add mushrooms. Add mushrooms and coconut milk. Simmer 5 minutes until mushrooms are tender.
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Season. Remove from heat. Stir in fish sauce, lime juice, and sugar. Taste and adjust - should be sour, salty, and spicy in balance.
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Serve. Ladle into bowls (you can leave aromatics or remove). Garnish with fresh cilantro and extra chilies if desired.
Recipe Notes
- Tom yum paste: Shortcut - use 2-3 tablespoons paste.
- Vegan: Use soy sauce instead of fish sauce.
- Add protein: Shrimp or chicken work great.
- Storage: Refrigerate 3 days. Aromatics may intensify.
