Creamy Thai Mushroom Soup

Creamy Thai Mushroom Soup

Servings: 4 Preparation Time: 15 minutes Cooking Time: 25 minutes


  • 8 oz (about 225g) mushrooms (button, cremini, or a mix), sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar (adjust to taste)
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • Sliced green onions for garnish


  1. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes. Add the minced garlic and grated ginger, and sauté for an additional 1 minute until fragrant.
  2. Add Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes, mixing it well with the aromatics.
  3. Add Mushrooms: Add the sliced mushrooms to the pot. Sauté for about 5 minutes, until the mushrooms begin to soften and release their moisture.
  4. Pour in Coconut Milk: Pour in the coconut milk and vegetable broth. Stir well to combine the curry paste and coconut milk. Bring the mixture to a gentle simmer.
  5. Season and Sweeten: Add soy sauce and brown sugar to the soup. Stir to combine. Allow the soup to simmer for another 10 minutes, allowing the flavors to meld together.
  6. Blend or Leave Chunky: Depending on your preference, you can use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky for a heartier consistency.
  7. Adjust Flavors: Stir in lime juice and taste the soup. Adjust the seasoning by adding salt, pepper, and more brown sugar if needed. The flavors should be balanced with a hint of sweetness, acidity, and spiciness.
  8. Serve: Ladle the creamy Thai mushroom soup into bowls. Garnish with fresh cilantro leaves and sliced green onions for a burst of color and freshness.
  9. Enjoy: Serve the soup hot as an appetizer or pair it with steamed rice or crusty bread for a more substantial meal.

Chef’s Tips:

  • Feel free to customize the spiciness level by adjusting the amount of Thai red curry paste.
  • If you prefer a richer soup, you can use full-fat coconut milk.
  • Adding a splash of fish sauce can enhance the umami flavors of the soup, but it’s optional for a vegetarian version.
  • For extra protein, you can add tofu cubes or cooked chicken pieces to the soup.
  • This soup can be stored in the refrigerator for a few days and reheated gently on the stove or in the microwave.

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