Thai Mushroom Soup

Thai Mushroom Soup recipe and picture by Chava Eichner
Garnishing with basil leaves – preferably Thai holy basil if you can get it – and red chilli really makes the presentation of this soup.

Gluten free
Wheat free
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Total time

35-40 minutes




  • soups-starters




  • 2 tbsp vegetable oil
  • 10 spring onions, sliced
  • 1 tbsp lemongrass, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium red chilli, deseeded and chopped – to cook in the soup
  • 2 level tsp turmeric
  • 400ml coconut milk
  • 800ml vegetable stock
  • 400g mushrooms, sliced
  • 100g mangetouts


  • 1 handful of fresh basil leaves, preferably Thai holy basil variety – use regular basil if you can’t get it
  • 1 more red chilli, de-seeded and chopped for garnish


  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. Garnish with the chilli and basil.

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.


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