Dive into the rich, aromatic world of Thai cuisine with this incredibly flavorful and satisfying vegan mushroom coconut soup. This recipe showcases the vibrant tastes of Thailand, cleverly utilizing earthy mushrooms and creamy coconut milk to create a comforting and nutritious bowl of goodness. Forget complicated techniques and lengthy ingredient lists; this recipe is surprisingly simple to follow, perfect for both novice cooks and seasoned chefs looking for a quick, delicious weeknight meal. The blend of fragrant lemongrass, galangal, and kaffir lime leaves will transport your taste buds straight to the bustling streets of Bangkok.
Packed with umami-rich mushrooms and a luscious coconut broth, this soup is both hearty and refreshing. Whether you're a seasoned vegan or simply looking to explore plant-based cuisine, this recipe is a guaranteed winner. Ready to experience the magic? Let's get started with the step-by-step guide below!
Tools Needed
- Pan
Ingredients
- Mushrooms (assorted): 5 different types
- Galangal: 1 piece
- Garlic: Several cloves
- Ginger: 1 piece
- Onion (white): 1 small
- Lemongrass: 1 stalk
- Lime leaves: Several
- Coconut milk: To taste
- Sesame seed oil: A little
- Salt: To taste
- Black pepper: To taste
Step-by-Step Instructions
Step 1. Sauté Aromatics and Mushrooms
- Lightly sauté fresh ginger, garlic, and sliced onion in a pan with sesame seed oil over low heat. (Add galangal and lemongrass at this time)
- Add the larger sliced mushrooms and cook for another 2 minutes.
Step 2. Combine Ingredients and Simmer
- Add the remaining ingredients including the coconut milk and salt. (Remember to adjust heat to low)
- Simmer for 5-6 minutes, stirring occasionally.
Step 3. Add Small Mushrooms and Finish
- Add the small, whole mushrooms in the last few minutes of cooking.
Step 4. Season and Serve
- Remove from heat. Check seasoning and add more salt if needed.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Use a variety of mushrooms for enhanced flavor.
- Don't overcook the soup. The longer it simmers on low heat, the more the flavors will meld.
- Lightly bruise the lime leaves to release their aroma.
- Avoid using dark soy sauce with coconut milk as it may discolor the soup.
Nutrition
- Calories: 200-300
- Fat: 15-25gg
- Carbs: 10-15gg
- Protein: 3-5gg
FAQs
1. Can I use other types of mushrooms?
Absolutely! Cremini, shiitake, oyster, or a mix are all great substitutes for the mushrooms specified in the recipe.
2. How can I make this soup spicier?
Add more chili flakes or a chopped Thai chili pepper to adjust the spice level to your liking. You can also add a dash of sriracha or your favorite hot sauce at the end.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Vegan Thai Mushroom Coconut Soup is a testament to the deliciousness and versatility of plant-based cooking. Enjoy this heartwarming and flavorful soup as a satisfying meal any time of year. We hope you'll share this recipe with your friends and family, and savor every creamy, aromatic spoonful!