Thai Coconut soup with mushrooms

Oh…it was so good. I might change out all our traditional christmas foods and make only this soup. Why not – it is so warming and yummy.

I have tried few different Thai soup recipes recently and this is the one I fell in love with after first meet-up (adapted from here: And it is so easy to put together. And quick. Some of the ingredients (sesame seed oil, lemongrass and curry paste) I needed to buy extra but now I have them for many more soups to come.

So (for 3-4 portions) I needed

  • 1 Tbsp coconut oil
  • 1 regular size onion (chopped)
  • 2 cloves of garlic (minced)
  • Small piece of ginger (1,5cm x 1,5cm) grated
  • 1,5 Tbsp of red curry paste
  • 1 Tbsp sesame seed oil
  • 2 Tbsp of tamari or soy sauce
  • 1/2 lime juiced
  • 1 stem of lemongrass or some dried lemongrass
  • 2 cans of coconut milk
  • 2  handfuls of mushrooms
  • 100 g of rice noodles
  • 1 cup of water
  • 100 g of firm tofu (cubed)

Image 11-12-2017 at 18.11

  1. Heat the coconut oil in a large pot over medium heat
  2. Add onions, garlic and ginger and saute until soft but not black (2 minutes)
  3. Add red curry paste, lemongrass and sesame oil (give it few more minutes)
  4. Add tamari, mushrooms and noodles (and any other extra you prefer – like cubed tofu, carrots, broccoli) and toss around for half minute
  5. Add coconut milk and water and let it simmer for 10 minutes or until everything is cooked
  6. Add lime juice and some salt/pepper to your taste
  7. Adventurous ones may add chilly at this point as well
  8. DONE! Eat right away and listen good music.


Again no points from kids (would not dare offer it to them – curry and ginger!) but from me and husband it got 10 points easily.


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