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.
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.