Description
A light, comforting Thai coconut soup packed with mushrooms, ginger, and red curry, perfect for chilly evenings. Vegetarian and gluten-free.
Ingredients
- ½ pound fresh mushrooms, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemon grass, minced (optional)
- 4 cups vegetable broth
- 3 tablespoons fish sauce
- 3 (13 oz) cans of coconut milk
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
Instructions
1. Heat oil in a large pot or Dutch oven over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
2. Gradually stir in the vegetable broth, then stir in fish sauce; reduce heat to low and simmer the soup for 15 minutes.
3. Add coconut milk and sliced mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
4. Stir in lime juice; season with salt and garnish with cilantro. Serve the Thai coconut soup immediately.
Notes
For a vegan version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
If you can’t find lemongrass, you can add a dash of lime zest for a similar citrus aroma.
Adjust curry paste to taste for more or less heat.