Thai Coconut Soup with Mushrooms
How I Fell in Love with Thai Coconut Soup with Mushrooms
Let me tell you—every time I make this soup, I think back to my first attempt. (Spoiler: it was a bit of a disaster, but hey, that’s half the fun of learning in the kitchen, right?) I’d just come back from a trip to Chiang Mai and was obsessed with trying to recreate those cozy, aromatic soups I’d had in little hole-in-the-wall cafes. The first go, I forgot the lime leaves entirely and dumped in way too much fish sauce (don’t do that, trust me). But the second time, something clicked and now it’s basically my rainy day comfort blanket in a bowl. My cousin once called it the only soup she’d happily eat for breakfast—though to be fair, she says that about pho too, so who knows.
Why You’ll Love This (Or At Least, Why I Do)
I make this when the weather gets that soggy, slushy feeling and I just want something bright and cheery. My family goes crazy for this because it’s creamy but not heavy, actually sort of slurpable, and the mushrooms soak up all that coconut-lime goodness. (My brother, who claims he hates soup, somehow always finishes two bowls.) Sometimes I use it as an excuse to clear out random fridge veggies, too. And if you’re the type who gets hangry waiting for dinner, this comes together fast. The only thing that’s tricky is not eating all the mushrooms straight from the pan—which I have absolutely done, no shame.
What You Need (And What You Can Totally Substitute)
- 400ml coconut milk (full fat is best, but sometimes I grab light; don’t judge, it’s what’s in the pantry)
- 2 cups veggie broth (chicken works too—my grandmother always insisted on homemade, but honestly any version works fine)
- 250g mushrooms (shiitake are glorious, but button or even portobello if that’s what you’ve got)
- 1 stalk lemongrass (I sometimes just toss in a spoonful of lemongrass paste when I’m feeling lazy)
- 3 kaffir lime leaves (or zest of a lime if, like me, you forget to buy them)
- 2-3 Thai bird’s eye chilies (or a pinch of chili flakes; sometimes I skip these for my niece, who thinks ketchup is spicy)
- 1-inch piece of galangal (ginger works in a real pinch, but it’s honestly not the same, just saying)
- 2 tablespoons fish sauce (soy sauce if you’re veggie, but it’s a different vibe)
- 1 tablespoon lime juice (fresh is best, but I’ve used bottled in a pinch—no one noticed)
- 1 teaspoon sugar (palm sugar is traditional, but brown or even white sugar’ll do)
- A handful of fresh coriander/cilantro (optional, but I love it)
How To Make It (With Honest Asides)
- Prep your aromatics. Bash the lemongrass with the back of a knife (or a rolling pin, if that’s handier) and slice it into big pieces. Peel and slice your galangal or ginger. Slice mushrooms however you like—thin if you want them to soak up more flavor.
- Sauté for a kickstart. In a biggish pot, toss in just a splash of oil and sauté the lemongrass, galangal, and chilies for a minute or two. This is where the kitchen starts to smell like you know what you’re doing, even if you don’t.
- Pour in the coconut milk and broth. Give it a good stir. Add the lime leaves (or zest—see above for my forgetful ways), mushrooms, fish sauce, and sugar. Bring gently to a simmer. Don’t let it boil like crazy or the coconut milk gets a bit weird looking—it always does this, don’t panic.
- Simmer and taste. Let it bubble gently for about 10 minutes, or until the mushrooms are nice and soft and everything smells amazing. This is actually where I usually sneak a taste (maybe two).
- Finish it off. Take out the lemongrass and galangal—nobody wants to chew those bits. Stir in the lime juice and coriander. Taste again; maybe add more fish sauce or lime if you like it punchier.
- Spoon into bowls and eat hot! Or, if you’re like me, stand over the pot with a ladle and call it ‘quality control’.
Some Notes From Too Many Tries
- If you can’t find galangal, just use ginger, but maybe use a bit less since it’s stronger. (Actually, I find it works better if you slice it very thin.)
- The soup can look a little split sometimes—honestly, it still tastes great, just give it a stir.
- If you want it extra creamy, add an extra splash of coconut milk right at the end. I do this when I’m feeling fancy.
Variations (And a Flop)
- I once tried adding tofu for extra protein. It worked, sort of, but the texture was a bit off. Maybe I just used the wrong kind—firm is probably best.
- Sometimes I toss in baby corn or sliced red peppers to use up what’s in the fridge. Not exactly classic, but nobody’s complained yet.
- One time, I swapped out all the mushrooms for broccoli; honestly, not my brightest idea. I’d stick with mushrooms if I were you.
What If I Don’t Have the Right Tools?
You’ll see a lot of recipes say you need a big soup pot. I use my battered old Dutch oven, but honestly, even a deep frying pan works if that’s what you’ve got. I’ve even made it in a rice cooker once (don’t ask—long story involving a busted stovetop). A sharp-ish knife is good for the aromatics, but I’ve been known to hack things apart with kitchen scissors in a pinch.
How To Store It (If You Even Need To)
Just put any leftovers in an airtight container and pop it in the fridge. It’ll keep for a couple days, though honestly, in my house it never lasts more than a day! I think the flavors get a little deeper overnight, so if you can resist, try it the next day. Freezing isn’t my favorite—the mushrooms get a bit sad and rubbery, in my experience.
How I Like to Serve It (And You Might Too)
I love it with a scoop of jasmine rice on the side, or sometimes just a pile of crispy shallots on top. My aunt insists on a squeeze of extra lime at the table. I used to serve this with prawn crackers until I realized my dog was stealing them off people’s plates (true story). Sometimes I make this version from Serious Eats if I want to fancy it up—worth a try if you’re feeling ambitious.
Lessons (Aka Pro Tips Learned the Hard Way)
- I once tried rushing the simmering step, thinking I’d save time, but the flavors just didn’t come together. It’s worth the wait.
- Don’t forget to fish out the lemongrass and galangal before serving—not fun to chew, trust me.
- If you go heavy on the fish sauce early on, it’s tricky to fix. Add a little at a time and taste as you go, especially if you’re new to it.
FAQ (Because People Always Ask)
- Can I make it vegan? Yep, just swap the fish sauce for soy or tamari. It’s still tasty—maybe a bit less depth, but honestly, not bad at all.
- What kind of mushrooms are best? I like shiitake or oyster the most, but in a pinch, even white button mushrooms do the trick. Someone once asked about using canned mushrooms—don’t. Just… don’t.
- Is it super spicy? Only if you want it to be. Leave out the chilies for a mild version. (My mum prefers it with just the tiniest kick.)
- Can I freeze this? Like I said, I wouldn’t—the mushrooms and coconut milk get a bit weird. But it’ll keep fine in the fridge for a day or two.
- Do I have to use coriander? Nope! I know some people think it tastes like soap (my sister-in-law does, poor thing). Just skip it or use spring onions instead.
- For more on Thai ingredients, I love this Thai food site—loads of info if you’re curious.
So that’s my version of Thai Coconut Soup with Mushrooms—probably not 100% authentic, but definitely made with real-life taste buds and a few happy kitchen accidents along the way. Let me know if you try it (and if your dog manages to steal any prawn crackers, I want to hear about it). Happy cooking, mate!
Ingredients
- 1 tablespoon vegetable oil
- 2 stalks lemongrass, trimmed and smashed
- 3 cups vegetable broth
- 400 ml (1 can) coconut milk
- 200 g mushrooms, sliced
- 2 kaffir lime leaves
- 1 tablespoon fresh ginger, sliced
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon lime juice
- 1 red chili, sliced (optional)
- Fresh cilantro, for garnish
Instructions
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1Heat the vegetable oil in a large pot over medium heat. Add the lemongrass and ginger, sauté for 2 minutes until fragrant.
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2Pour in the vegetable broth and bring to a gentle simmer. Add the kaffir lime leaves and cook for 5 minutes.
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3Add the sliced mushrooms and cook for another 5 minutes until they begin to soften.
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4Stir in the coconut milk, fish sauce (or soy sauce), and red chili. Simmer gently for 5-7 minutes, making sure not to boil.
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5Remove from heat, discard the lemongrass and lime leaves. Stir in lime juice.
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6Ladle the soup into bowls and garnish with fresh cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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