There’s something incredibly comforting about a steaming bowl of Thai Coconut Soup with Mushrooms. This aromatic dish combines the richness of coconut milk with earthy mushrooms and fragrant Thai spices, creating a restaurant-quality soup you can easily make at home. What I love most about this recipe is how it delivers complex flavors while keeping the cooking process surprisingly simple.
Ingredients
- 2 (14 oz) cans coconut milk
- 4 cups vegetable or chicken broth
- 2 stalks lemongrass, bruised and cut into 4-inch pieces
- 4 kaffir lime leaves (or 1 tablespoon lime zest)
- 2-inch piece galangal or ginger, sliced
- 8 oz mixed mushrooms (shiitake, button, or oyster), sliced
- 3 tablespoons fish sauce (or soy sauce for vegetarian option)
- 2 tablespoons lime juice
- 2-3 Thai chilies, sliced (adjust to taste)
- 1 cup cherry tomatoes, halved
- Fresh cilantro and green onions for garnish
Instructions
- Pour the coconut milk and broth into a large pot over medium heat. Bring to a gentle simmer, being careful not to let it boil.
- Add the lemongrass, kaffir lime leaves, and galangal. Simmer for 10 minutes to infuse the broth with these aromatics.
- Add the mushrooms and cherry tomatoes. Cook for 5-7 minutes until the mushrooms are tender.
- Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.
- Add the Thai chilies just before serving.
- Ladle into bowls and garnish with fresh cilantro and green onions.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 bowls
Recipe Notes
- Don’t let the soup boil after adding coconut milk – this prevents curdling and ensures a silky smooth texture.
- If you can’t find kaffir lime leaves, lime zest works well as a substitute. The flavor profile will be slightly different but still delicious.
- For a heartier meal, add cooked chicken, shrimp, or tofu.
- The soup base can be made ahead and stored in the refrigerator for up to 3 days. Add the mushrooms when reheating.
- Remove the lemongrass and galangal pieces before serving – they’re meant for flavor infusion only.
- For meal prep, store garnishes separately to maintain their freshness.
This Thai Coconut Soup with Mushrooms is incredibly versatile – feel free to adjust the spice level or add your favorite vegetables. The key is finding the right balance of sour, salty, and spicy that suits your taste. Remember, the flavors will develop even more as the soup sits, making it perfect for leftovers.
Thai Coconut Soup with Mushrooms
Ingredients
- 2 14 oz cans coconut milk
- 4 cups vegetable or chicken broth
- 2 stalks lemongrass bruised and cut into 4-inch pieces
- 4 kaffir lime leaves or 1 tablespoon lime zest
- 2- inch piece galangal or ginger sliced
- 8 oz mixed mushrooms shiitake, button, or oyster, sliced
- 3 tablespoons fish sauce or soy sauce for vegetarian option
- 2 tablespoons lime juice
- 2-3 Thai chilies sliced (adjust to taste)
- 1 cup cherry tomatoes halved
- Fresh cilantro and green onions for garnish
Instructions
- Pour the coconut milk and broth into a large pot over medium heat. Bring to a gentle simmer, being careful not to let it boil.
- Add the lemongrass, kaffir lime leaves, and galangal. Simmer for 10 minutes to infuse the broth with these aromatics.
- Add the mushrooms and cherry tomatoes. Cook for 5-7 minutes until the mushrooms are tender.
- Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.
- Add the Thai chilies just before serving.
- Ladle into bowls and garnish with fresh cilantro and green onions.