Thai Coconut Mushroom Soup

Be the first to rate

(No Ratings Yet)

Loading...

A fragrant Thai coconut milk soup brimming with tender mushrooms, galangal, lemongrass, and kaffir lime leaves. Finished with a bright squeeze of lime and fresh chilies for a warming, aromatic bowl.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 28 gFat
• 22 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 6 gSugar
• 7 gProtein
• 720 mgSodium
• 720 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the aromatics and mushrooms

• 1.5 lbs mixed mushrooms (oyster, straw, button), cleaned and torn into bite-size pieces
• 4-5 slices fresh galangal, about 1 inch thick, lightly smashed
• 2 stalks lemongrass, trimmed, outer leaves removed, smashed
• 8-10 fresh kaffir lime leaves, torn
• 4 Thai chilies, smashed (plus sliced chilies for serving)
• 4 small shallots, thinly sliced

For the coconut broth

• 4 cups full-fat coconut milk (about two 13.5 oz cans)
• 2 cups low-sodium vegetable broth
• 3 tablespoons soy sauce or tamari
• 1-2 teaspoons palm sugar or light brown sugar
• 1 teaspoon fine sea salt, plus more to taste
• 2 tablespoons fresh lime juice, plus wedges for serving

For the garnish

• 1/2 cup fresh cilantro leaves
• 1/2 cup chopped green onions or Chinese celery
• 1 small red chili, thinly sliced
• Lime wedges

Directions

1. Prepare the aromatics: peel and slice the galangal, trim and smash the lemongrass to release its oils, tear the kaffir lime leaves, and thinly slice the shallots. Clean and tear the mushrooms into bite-size pieces.
2. In a heavy pot over medium-low heat, combine the coconut milk, vegetable broth, galangal, lemongrass, kaffir lime leaves, shallots, and smashed chilies. Bring to a gentle simmer; do not let it boil or the coconut milk may separate.
3. Simmer gently for 10-12 minutes to allow the aromatics to infuse the broth with their fragrance.
4. Add the mushrooms and continue to simmer for 5-7 minutes, until they are tender and have absorbed the flavors.
5. Stir in the soy sauce, palm sugar, and salt. Taste and adjust the seasoning, balancing salty, sweet, and aromatic notes.
6. Remove the pot from the heat and stir in the fresh lime juice. The lime should brighten the soup without being cooked, preserving its zesty character.
7. Ladle the soup into warm bowls, distributing the mushrooms and aromatics evenly, and top with cilantro, green onions, and sliced fresh chili.
8. Serve immediately with lime wedges on the side and steamed jasmine rice if desired.

Cook’s Notes

• Never let coconut milk reach a rolling boil; keep it at a gentle simmer to prevent splitting and keep the texture silky.
• Add the lime juice off the heat to preserve its bright, fresh flavor; cooking it dulls the citrus notes.
• Galangal has a unique piney, citrusy flavor distinct from ginger, but if unavailable, fresh young ginger can be used in a pinch.
• For a richer soup, stir in 1 tablespoon of coconut cream or a splash of coconut oil at the end of cooking.
• Adjust the number of chilies to match your heat tolerance; remove seeds for milder soup or add extra for a fiery kick.

You might also like

Asian

Thai-Style Poached Chicken and Rice

Asian

Thai Golden Egg Thread Dessert

Asian

Thai Crab Fried Rice

Asian

Thai Crunchy Red Water Chestnuts in Pandan Coconut Milk