Mushroom Coconut Milk Soup is the perfect hug in a bowl for those cold winter days. Made from pantry staples, this wonderfully creamy mushroom soup comes together quickly and can be enjoyed by everyone!
Creamy, full of warm spices, and so simple to make, serve over rice or noodles. Add chicken, shrimp, or even tofu for an added protein bump. Whatever you do, try it now!
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recipe ingredients
- Mushrooms
- Onion
- Garlic
- Ginger
- Fish Sauce
- Turmeric
- Curry Powder
- Thai Green Curry Paste
- Vegetable Broth
- Unsweetened Coconut Milk
why should you make this awesome soup?
When I came up with this recipe, I wanted to have something that everyone could eat. And, I mean everyone. So, let's chat a little more about why I love it so much. And, also, why you should try it!
Mushroom Coconut Milk Soup Is Simple
This is a true one-pot recipe. All the ingredients go in one place and cook until tender. After that, I use an immersion blender to blend to a smooth, creamy consistency.
And, did I mention it only takes about 30 minutes. Quick and delicious and easy. What's not to love?!
The Toppings
Toppings are one of my favorite things about an Asian-inspired soup situation. I love the simplicity of this particular mushroom soup, but adding a few little edible decorations at the end sends it over the top.
My favorite topping and garnish ideas for my mushroom coconut milk soup are:
- Cilantro leaves
- Sliced jalapeños
- Peanuts
- Chili crisp
- Sriracha
- Sesame Seeds
- Lime Juice
- Red Pepper Flakes
- Bean Sprouts
How to Make Mushroom Coconut milk Soup
This soup could not be easier to make. Get a pot, dump in the stuff, simmer until tender, blend, and serve. I mean, thats the simple version. Here's a more detailed account of the process.
- Step One: Get a large pot. Heat it over medium-high heat with coconut oil. Add in the onions and mushroom, sautéing for just a few minutes to get it started.
- Step Two: Add remaining ingredients to the pot. Simmer until onions and mushrooms are cooked through and tender.
- Step Three: Once the veggies are tender, use an immersion blender to break the soup down to your desired consistency. You can blend this to smooth or as chunky as you would like.
- Step Four: Garnish and enjoy! That's it. I told you it was easy!
mushroom coconut milk soup - a super food
This mushroom coconut milk soup that you're about to fall in love with is not only delicious, but it is also so very good for you.
Mushrooms are a super food in of themselves. From brain health, to high levels of antioxidants, to beneficial immune system properties, mushrooms are one of the healthiest (and tastiest) foods you can eat.
The spices in my mushroom coconut milk curry soup are also heavy hitters in the health department. Turmeric is a very well known anti-inflammatory. Turmeric is best absorbed with black pepper and a fat. I almost always add black pepper to my recipes and the coconut oil and milk serve as the fat. Boom. Health.
The other ingredients in the curry powder and paste are also well known for their anti-inflammatory properties. They also can have benefits for the cardiovascular system as well as helping to possibly maintain blood sugar levels.
Food as medicine. Who knew.
And, if you're looking for other recipes with similar flavors to this Mushroom Coconut Milk Soup, try my Coconut Curry Salmon or my Shrimp Coconut Curry. They're both amazing and so good for you!
recipe frequently asked questions
Is this soup gluten-free?
This Mushroom Coconut Milk soup is 100% gluten-free with 0% reason to substitute anything. Cook this according to the recipe and enjoy without worry!
Is this soup dairy-free?
My mushroom coconut milk curry is absolutely dairy-free. The coconut milk is so perfect in this recipe that I don't think there is any need to change or substitute it at all!
Is this recipe vegan?
This soup is vegan! It's all plant-based and wonderful. From the fresh veg, to the warm spices and coconut milk, if you are vegan, you can get down with this recipe!
Do you have a slow-cooker version of this recipe?
This would be a perfect recipe for a crockpot! I would rough chop the mushrooms and onions and add everything else to the slow cooker. Cook 4 hours on high or 8 hours on low. Use the immersion blender to blend to your desired consistency. Serve with your favorite garnishes and enjoy!
Do I have to use an immersion blender?
You do not have to blend this mushroom coconut milk curry soup at all. This recipe would make a wonderful chunky mushroom coconut curry. The beauty of this soup is that you can absolutely make it your own!
Recipe
Mushroom Coconut Milk Soup
Ingredients
- 2 tablespoon coconut oil
- 24 oz mushrooms, quartered use a mix of whatever you prefer
- 1 med yellow onion, rough chopped
- 4-5 cloves garlic
- 2 14 oz cans unsweetened coconut milk
- 4 cups vegetable broth
- 2 tablespoon fish sauce
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon fresh ginger, minced
- 1 tbsp green Thai curry paste
- kosher salt and fresh ground pepper, to taste
Instructions
- In a large pot, sauté onions and mushrooms in coconut oil on med-high heat until they begin to soften.
- Add remaining ingredients to the pot. Simmer until onions and mushrooms are cooked through and tender.
- Once the veggies are tender, use an immersion blender to blend the soup to your desired consistency.
- That's it. I told you it was easy! At this point, garnish and enjoy!
Notes
Nutrition
If you guys make this Mushroom Coconut Milk Soup, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Mushroom Coconut Milk Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
-Rufus
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Reba says
We keep coming back to this recipe and have turned many family members onto it too! A few modifications we make:
We don’t blend it
Serve over rice
Only 1 can of coconut milk.
It’s delicious with some chili crisp mixed in for spice.
Rufus says
I am so glad to hear that you like this recipe! It means the world to me that you let me know! Have a wonderful day!