Amazing Thai Coconut Soup Mushrooms in 35 Minutes

Name: Amazing Thai Coconut Soup Mushrooms in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
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

by Fenna Saul

July 26, 2025

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Thai Coconut Soup Mushrooms have a way of transporting me straight to a bustling market in Thailand with just one spoonful. I remember the first time I tried authentic Tom Kha Gai, and I was instantly hooked by its creamy, aromatic broth. My own quest to recreate that magic led me to develop this simple yet incredibly flavorful Thai coconut soup with mushrooms, which is surprisingly easy to master. If you’ve ever wondered how to make Thai mushroom soup at home, you’re in for a treat! Get ready to fill your kitchen with incredible aromas and enjoy a bowl of pure comfort. Let’s get cooking!

Why You’ll Love This Thai Coconut Soup Mushrooms

An incredibly flavorful and aromatic taste that’s both comforting and exotic.
Ready in just 35 minutes, making it a perfect weeknight meal.
A healthy option packed with nutrients from mushrooms and coconut milk.
Budget-friendly ingredients mean you can enjoy a taste of Thailand without breaking the bank.
This creamy Thai mushroom soup is a hit with the whole family, even picky eaters.
It’s a wonderfully light yet satisfying meal, perfect as a starter or a main.
You’ll find this creamy Thai mushroom soup surprisingly easy to whip up.
A delightful vegetarian option that satisfies with its rich flavor.

Ingredients for Thai Coconut Soup Mushrooms

Gathering these Tom Kha mushroom ingredients is the first step to creating this amazing soup. You’ll need:

1 tablespoon vegetable oil – for sautéing the aromatics.
2 stalks lemongrass, trimmed and smashed – this is key for that authentic Thai flavor!
3 cups vegetable broth – the base of our flavorful broth.
400 ml (1 can) coconut milk – full-fat is best for that luscious, creamy texture.
200 g mushrooms, sliced – shiitake or oyster mushrooms are wonderful here, but button mushrooms work too.
2 kaffir lime leaves – they add a distinct citrusy aroma.
1 tablespoon fresh ginger, sliced – for a warm, spicy kick.
2 tablespoons fish sauce (or soy sauce for vegetarian) – provides that essential umami depth.
1 tablespoon lime juice – adds a bright, fresh finish.
1 red chili, sliced (optional) – for a touch of heat if you like it spicy.
Fresh cilantro, for garnish – a sprinkle of fresh herbs brightens everything up.

How to Make Thai Mushroom Soup

Whipping up this Mushroom coconut soup Thai style is simpler than you might think! The process is designed to bring out the best flavors from each ingredient.

Step 1: Start by heating 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add the smashed 2 stalks lemongrass and sliced 1 tablespoon fresh ginger. Sauté them for about 2 minutes until they become wonderfully fragrant, releasing their aromatic oils.
Step 2: Pour in the 3 cups vegetable broth and bring the liquid to a gentle simmer. Add the 2 kaffir lime leaves to the pot. Let this mixture simmer gently for 5 minutes, allowing the flavors to meld beautifully.
Step 3: Now, add the sliced 200 g mushrooms to the pot. Cook them for another 5 minutes, or until they begin to soften and release some of their moisture. This step is crucial for achieving that perfect melt-in-your-mouth texture in your Mushroom coconut soup Thai style.
Step 4: Stir in the creamy 400 ml (1 can) coconut milk, the 2 tablespoons fish sauce (or soy sauce for a vegetarian option), and the sliced 1 red chili if you’re looking for a spicy kick. Simmer gently for 5-7 minutes. It’s important not to let the soup boil vigorously after adding the coconut milk, as it can sometimes cause it to split.
Step 5: Once the flavors have melded and the mushrooms are tender, remove the pot from the heat. Carefully discard the lemongrass stalks and kaffir lime leaves. Stir in the fresh 1 tablespoon lime juice for a burst of brightness. This final touch really elevates the soup, making it a truly Mushroom coconut soup Thai style.
Step 6: Ladle the hot, fragrant Thai coconut soup mushrooms into bowls. Garnish generously with fresh cilantro before serving. Enjoy this delightful bowl of comfort!

Pro Tips for the Best Thai Coconut Soup Mushrooms

I’ve learned a few tricks over the years to make this Thai coconut soup with mushrooms truly exceptional. Follow these tips for a restaurant-quality experience at home!

Use fresh, high-quality mushrooms like shiitake or oyster for the best flavor and texture.
Don’t skip smashing the lemongrass; it helps release its aromatic oils more effectively.
For an extra creamy texture, add a splash more coconut milk or even a tablespoon of coconut cream right at the end.
Taste and adjust seasoning before serving – a little more fish sauce or lime juice can make a big difference.

What’s the secret to perfect Tom Kha mushroom recipe?

The secret to a perfect Tom Kha mushroom recipe lies in balancing the flavors: aromatic lemongrass, creamy coconut milk, savory fish sauce, and bright lime. Using fresh ingredients and not boiling the coconut milk are key to an authentic Tom Kha mushroom experience.

Can I make Mushroom in Thai coconut milk soup ahead of time?

Yes, you can prepare the soup base (up to adding the mushrooms and coconut milk) a day in advance. Store it covered in the refrigerator. When ready to serve, gently reheat the base, then add the mushrooms and coconut milk, simmering until the mushrooms are tender.

How do I avoid common mistakes with Flavorful Thai mushroom soup?

A common pitfall with flavorful Thai mushroom soup is boiling the coconut milk, which can cause it to curdle or split. Always simmer gently. Also, be sure to remove the tough lemongrass and kaffir lime leaves before serving to avoid an unpleasant texture.

Best Ways to Serve Thai Coconut Soup Mushrooms

This delightful Thai coconut soup with mushrooms is wonderfully versatile! For a light yet satisfying meal, serve it as is, perhaps with a sprinkle of toasted sesame seeds or a drizzle of chili oil for an extra kick. It also pairs beautifully with steamed jasmine rice, which is perfect for soaking up every last drop of that rich, flavorful broth. Another fantastic serving suggestion is to offer it as an appetizer before a larger Thai meal, like Pad Thai or green curry. Don’t forget a generous Thai coconut soup mushroom topping of fresh cilantro or sliced green onions to add a pop of color and freshness.

Nutrition Facts for Thai Coconut Soup Mushrooms

This delicious bowl of Thai goodness is surprisingly light! Here’s a breakdown of the estimated nutritional information per serving for our Thai coconut soup with mushrooms:

Calories: 180cal
Fat: 13g
Saturated Fat: 0g
Protein: 4g
Carbohydrates: 13g
Fiber: 0g
Sugar: 0g
Sodium: 0mg

Nutritional values are estimates and may vary based on specific ingredients used in your Tom Kha mushroom recipe.

How to Store and Reheat Thai Coconut Soup Mushrooms

Leftovers of this delicious Thai coconut soup with mushrooms are a treat, but proper storage is key. First, let the soup cool completely to room temperature before transferring it to airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. This makes refrigerating Tom Kha mushroom soup a great option for meal prep. If you want to store it for longer, you can freeze it for up to 3 months. However, be aware that the texture of the mushrooms and coconut milk might change slightly after freezing and thawing. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling it vigorously. If the soup seems a bit separated, a good stir should bring it back together.

Frequently Asked Questions About Thai Coconut Soup Mushrooms

What is Thai coconut mushroom soup?

Thai coconut mushroom soup, often known by its Thai name Tom Kha Hed (a variation of Tom Kha Gai), is a fragrant and creamy soup featuring coconut milk, mushrooms, and aromatic Thai ingredients like lemongrass and galangal. It’s a comforting dish that balances savory, sweet, sour, and spicy notes for a truly delightful experience.

Is this an Easy Thai coconut mushroom soup?

Absolutely! This recipe is designed to be an easy Thai coconut mushroom soup that you can make even on a weeknight. With simple steps and readily available ingredients, you can achieve authentic Thai flavors without spending hours in the kitchen.

Can I freeze leftover Thai coconut soup mushrooms?

While it’s best enjoyed fresh, you can freeze leftovers. However, be aware that the texture of the mushrooms and coconut milk might change slightly upon thawing. For the best results, transfer cooled soup to an airtight container and freeze for up to 3 months. Reheat gently on the stovetop.

What mushrooms are best for this Thai soup?

For the most flavorful result, I recommend using shiitake or oyster mushrooms, as they offer a wonderful texture and earthy flavor. However, standard button mushrooms will also work well in a pinch. Just ensure they are fresh and sliced before adding them to your pot.

Variations of Thai Coconut Soup Mushrooms You Can Try

This delicious Thai coconut soup with mushrooms is wonderfully adaptable! If you’re looking for a completely plant-based option, you can easily create a fantastic Vegan Thai mushroom soup by simply swapping the fish sauce for soy sauce or tamari, just as we did in the main recipe. For those who love a bit of heat, turning this into a Spicy Thai mushroom coconut soup is a breeze – just add an extra sliced red chili or a pinch of red pepper flakes along with the chili in Step 4. You could also explore different mushroom varieties like enoki or maitake for unique textures. Another simple variation is to make it a heartier meal by adding cubes of firm tofu or some cooked rice noodles directly into the soup during the last few minutes of simmering.