Thai Coconut Mushroom Soup
Thai Coconut Mushroom Soup is quick and delicious soup for two, with Thai-inspired flavors simmered in a creamy coconut milk base.
Servings 2 people
Ingredients
- 1 tablespoon avocado oil or extra virgin olive oil
- 4 ounces mushrooms*
- 1 medium shallot (about 3" long) sliced thinly and chopped a little bit
- 2 tablespoons Thai red curry paste
- 1 tablespoon minced ginger (or paste)
- 1 tablespoon minced lemongrass (or paste)
- 2 cloves garlic , minced
- 14 ounces unsweetened coconut milk (15 ounces is fine)
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon fish sauce or low-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 lime
- chopped cilantro for garnish
- thinly sliced chile peppers for garnish
Instructions
- Heat the oil in a 2 to 3 quart soup pot over medium until the surface of the shimmers. Add the mushrooms and saute until they soften a little and just begin to render their liquids, about 5 minutes. Stir in the shallots and cook for a few minutes more.
- Spoon in the Thai red curry paste, ginger, and garlic and combine with the mushroom mixture until blended and fragrant.
- Pour in the coconut milk and chicken broth. Increase heat to high and bring the soup to bubbly simmer. Stir in the fish sauce and brown sugar. Adjust the heat to retain a gentle bubbling and cook for 10 minutes.
- Squeeze the juice from one half of the lime. Carefully taste the soup, and add more lime juice if the soup needs a little brightening.
- Serve with your favorite garnishes, such as cilantro, slice chile peppers, chili crisp, a drizzle of hot honey, crispy fried onions, etc.
Notes
*Mushroom availability varies from region to region, store to store, and season to season, so don't worry if you can't source something exotic. Shiitakes and button mushrooms will do just fine.