Thai Coconut & Mushroom Soup

thai coconut & mushroom soup

It’s hard to go past a steaming bowl of soup fragrant with lemongrass and lime. Feel free to take this base and adapt it to whatever you have in the fridge. It’s one of those soups which works really well with all sorts of vegetables.

serves 2
1 can coconut milk (400mL / 14oz)
1 1/2 cups vegetable stock
2 tablespoons lime juice + zest of 1 lime
2 lemongrass stalks, trimmed & bashed
150g (5oz) oyster mushrooms, torn into bite sized pieces

1. Bring coconut milk and stock to the boil.

2. Add lime juice and zest, lemongrass and mushrooms.

3. Simmer for 5-10 minutes or until mushrooms are tender. Taste & season with more lime or salt.

leftover potential?

Wonderful. Keeps in the fridge for a week or so. Freezes well too.

variations for fun

no veg stock? – replace with water and 2 tablespoons fish sauce or use chicken stock instead.

richer – use coconut cream instead of the milk.

different veg – cauliflower, broccoli, red capsicum (bell peppers), sweet potato, green beans and asparagus are all great. Just adjust the cooking time to suit your veg.

different mushrooms – if you can’t find oyster mushrooms, button, field or other exotic mushrooms like shiitake will all work equally well.

chicken – add in a finely sliced chicken bread or a couple of thighs and simmer until chicken is cooked.

prawn / shrimp – add a few handfuls of peeled green prawns / shrimp and simmer until they just change colour and go opaque.

problem solving guide

bland – season with salt, fish sauce or some extra lime juice.

no lemongrass? – replace with the zest of 1-2 lemons. if you can use kaffir lime leaves instead of the lime zest.

serving suggestions

Great as a meal on it’s own. Or as a starter to a Thai banquet.

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