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Mushroom Curry Soup served in a rustic bowl with coconut milk and fresh cilantro garnish

Mushroom Curry Soup

  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion (Indian & Thai inspired)
  • Diet: Vegan

Description

A creamy and comforting Mushroom Curry Soup made with a mix of mushrooms, curry paste, coconut milk, and aromatic spices. Perfect for a cozy dinner, this soup balances earthy flavors with creamy richness and a touch of lime.


Ingredients

Scale
  • 1 tablespoon olive oil or coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons red or yellow curry paste (or curry powder)
  • 8 ounces mixed mushrooms (cremini, shiitake, or button), sliced
  • 1 medium carrot, thinly sliced (optional)
  • 1 can (14 ounces) coconut milk
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon lime juice
  • 1 handful fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Heat the oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Stir in the garlic and ginger, and cook for another 30 seconds until fragrant.
  2. Stir in the curry paste or curry powder and cook for 1 minute to release flavor. Add the sliced mushrooms (and carrots if using) and cook for 4–5 minutes until they soften and release juices.
  3. Pour in the coconut milk and vegetable broth, stirring well. Add soy sauce, brown sugar, salt, and black pepper. Bring to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.
  4. Stir in lime juice just before turning off the heat. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro or parsley.

Notes

  • Use coconut oil for a stronger tropical flavor.
  • Mix different mushroom varieties for richer depth.
  • Simmer longer if you prefer a thicker soup.
  • Add fresh chilies for extra spice.
  • Soup tastes better the next day as flavors deepen.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 210
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 12g
  • Saturated Fat: 9g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Mushroom Curry Soup, coconut curry mushroom soup, easy mushroom curry soup, Thai mushroom soup, Indian mushroom curry soup recipe