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
A fragrant tom yum-style soup featuring mushrooms, lemongrass, and coconut. Aromatic and spicy Thai flavors.
Nutrition per serving
195 Calories
6g Protein
12g Carbs
14g Fat
2g Fiber
Ingredients
Instructions
- . Simmer broth with aromatics.
- . Add coconut milk and mushrooms.
- . Season with fish sauce and lime.
- . Serve with cilantro.
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.