Thai Mushroom Soup

gluten free
wheat free
1 spoon difficulty rating

35-40 minutes

Serves: 4

Average: 2.3 (3 votes)
 Thai Mushroom Soup

Thai Mushroom Soup recipe and picture by Chava Eichner 
Garnishing with bail leaves and red chilli really makes the presentation of this soup.


  • 2 tbsp vegetable oil
  • 10 spring onions, sliced
  • 1 tbsp lemongrass, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium chilli, deseeded and chopped
  • 2 level tsp turmeric
  • 400ml coconut milk
  • 800ml vegetable stock
  • 400g mushrooms, sliced
  • 100g mangetouts
  • 1 handful of fresh basil leaves


1. Gently heat the oil in a large saucepan. Sauté the spring onions together with finely chopped lemongrass and crushed garlic until softened but not browned.

 2. Add the chopped chilli and turmeric and stir for a minute, then pour in the coconut milk and vegetable stock. Stir in the sliced mushrooms and let the soup simmer for 20 minutes.

3. Slice the mangetouts diagonally into very thin slices. Add them to the soup with the basil leaves and simmer for a further 2-3 minutes. Check the seasoning and add a little salt if necessary.

Tip: If you don’t serve the soup straight away, prepare the mangetouts and only add them at the last minute. They should still retain a little crunch.

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.