Quick Thai Coconut Mushroom Soup
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
This soup is inspired by tom kha gai (Thai coconut chicken soup). Most recipes have a lengthy list of ingredients, including the specialty items of lemongrass and lime leaf. I created this super-simple soup that can easily be tossed together with stuff you have on hand or after a breezy trip to the grocery store on your way home from work. To make it even easier, if you can’t find Thai basil, use regular basil this time around.
Ingredients
  • 1½ cups low-sodium vegetable broth, divided
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 (8-ounce) package baby bella or white button mushrooms, stemmed and sliced
  • 1 (13.5-ounce) can full-fat coconut milk
  • Juice of ½ lemon
  • Juice of ½ lime
  • 2 tablespoons chopped fresh Thai basil
  • 1 tablespoon chopped fresh cilantro
  • Fresh cilantro leaves, for garnish (optional)
  • Lime wedges, for garnish (optional)
Instructions
  1. Heat ½ cup of broth in a large saucepot over medium-high heat. Sauté the garlic and ginger in the broth for 1 minute, or until fragrant.
  2. Add the mushrooms and slowly pour in the remaining 1 cup of broth. Bring to a boil and reduce the heat to
  3. a simmer.
  4. Add the coconut milk, lemon juice, lime juice, basil, and chopped cilantro. Let simmer for 5 minutes, or until heated through.
  5. Garnish with whole cilantro leaves and lime wedges, if desired.
Notes
Recipe from The Simply Vegan Cookbook by Dustin Harder. Reprinted with permission.
Recipe by Chic Vegan at https://www.chicvegan.com/dustin-harders-quick-thai-coconut-mushroom-soup/