Thai Coconut Curry Mushroom Soup

Ingredients

Mushrooms: 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster, or button), sliced
Coconut milk: 1 can (13.5 oz/400 ml), full-fat
Vegetable broth: 4 cups (950 ml)
Red curry paste: 2–3 tbsp (adjust for spice preference)
Ginger: 1 tbsp, freshly grated
Garlic: 3 cloves, minced
Lemongrass: 1 stalk, bruised and cut into 3-inch pieces (or 1 tbsp lemongrass paste)
Onion: 1 small, finely chopped
Lime: 1, juiced (about 2 tbsp)
Fish sauce (optional, for umami; substitute with soy sauce for vegetarian): 1 tbsp
Soy sauce: 1 tbsp
Brown sugar: 1 tsp
Vegetable oil: 2 tbsp
Cilantro: ¼ cup, chopped (for garnish)
Green onions: 2, thinly sliced (for garnish)
Red chili flakes (optional): ½ tsp for extra heat
Salt: to taste
Rice noodles (optional): 4 oz (115g), cooked, for serving

Prepare the aromatics: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Incorporate curry paste: Add 2–3 tbsp red curry paste to the pot. Stir for 1 minute to release its flavors, ensuring it doesn’t burn.
Add lemongrass and mushrooms: Toss in the lemongrass pieces and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in liquids: Add the vegetable broth, coconut milk, fish sauce (or soy sauce), soy sauce, and brown sugar. Stir well to combine.
Simmer the soup: Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for 10–12 minutes, allowing the flavors to meld. Stir occasionally.
Adjust seasoning: Remove the lemongrass stalks (if using whole stalks). Add lime juice and taste the soup. Adjust with salt, more lime juice, or red chili flakes for extra heat, as needed.
Serve: If using rice noodles, place a portion in each bowl. Ladle the hot soup over the noodles. Garnish with chopped cilantro and sliced green onions.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: Freeze without noodles for up to 2 months. Thaw overnight in the fridge before reheating.
Vegetarian/Vegan: Use soy sauce instead of fish sauce for a fully vegetarian or vegan dish.
Mushroom variety: Mix different types of mushrooms for depth of flavor. Shiitake adds a robust umami, while oyster mushrooms contribute a delicate texture.

Serves 4