Thai Coconut Mushroom Soup
A fragrant, vegan Thai‑style soup with creamy coconut milk, tender mushrooms and aromatic herbs.
This soup layers flavors by first simmering lemongrass, ginger and garlic in broth, then adding mushrooms and coconut milk. Finished with lime juice and cilantro for brightness.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 500 ml
- Garlic - 2 cloves
- Ginger - 20 g
- Mushrooms - 200 g
- Cilantro - 2 tbsp
- Salt - 1 to taste
- Lime - 1 piece
- Chili Paste - 1 tbsp
- Kaffir Lime Leaves - 4 leaves
- Lemongrass - 2 stalks
- Coconut Milk - 400 ml
Directions
Step 1
Bruise 2 stalks lemongrass and slice 20 g ginger.
Step 2
In a pot, combine lemongrass, ginger, 2 minced garlic cloves and 500 ml vegetable broth; bring to a gentle boil.
Step 3
Add 200 g sliced mushrooms and 4 kaffir lime leaves; simmer 5 min.
Step 4
Stir in 400 ml coconut milk and 1 tbsp chili paste; heat through.
Step 5
Season with salt & pepper.
Step 6
Remove lemongrass and lime leaves.
Step 7
Stir in juice of 1 lime.
Step 8
Ladle into bowls and garnish with 2 tbsp chopped cilantro.