Servings: 6 servings
Calories: 96kcal
Ingredients
- 2 tablespoon coconut oil
- 24 oz mushrooms, quartered use a mix of whatever you prefer
- 1 med yellow onion, rough chopped
- 1 tablespoon curry powder
- 1 tbsp green Thai curry paste
- 1 tablespoon turmeric
- 4-5 cloves garlic
- 2 (14 oz cans) unsweetened coconut milk
- 4 cups vegetable broth
- 2 tablespoon fish sauce
- 1 tablespoon fresh ginger, minced
- 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 and the mushrooms begin to develop a little color.
- Add the curry powder, curry paste, and turmeric. Stirring them into the onions and mushrooms for a few minutes to allow their flavor to bloom.
- 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
This soup is very simple. Have fun making it your own with a variety of toppings!
I love using cilantro leaves, peanuts, chili crisp, jalapeño slices, and warm naan bread.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 1107mg | Potassium: 611mg | Fiber: 2g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Let us know how it was!