Description
A creamy and flavorful Thai Coconut Soup with Spinach and Mushrooms made with coconut milk, red curry paste, mushrooms, and fresh spinach. Comforting, authentic, and easy to prepare at home.
Ingredients
Scale
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1–2 tablespoons Thai red curry paste (adjust to taste)
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk
- 2 cups sliced mushrooms (shiitake, cremini, or button)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fish sauce (optional, for more authentic flavor)
- Juice of 1 lime
- 2 cups fresh baby spinach
- 1 tablespoon brown sugar (optional, to balance flavors)
- Salt and black pepper, to taste
- Fresh cilantro or Thai basil, for garnish
- Cooked jasmine rice or rice noodles, for serving (optional)
Instructions
- Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté for 3–4 minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds.
- Add curry paste: Stir in the Thai red curry paste and cook for 1 minute to release its fragrance.
- Build the soup base: Pour in the broth and coconut milk, stirring well to combine. Bring to a gentle simmer.
- Cook the mushrooms: Add the sliced mushrooms and let them cook in the soup for about 8–10 minutes, until tender.
- Season: Stir in soy sauce, fish sauce (if using), and brown sugar. Taste and adjust with more soy sauce or sugar if needed.
- Add spinach and lime: Once the mushrooms are tender, stir in the spinach and cook just until wilted, about 1–2 minutes. Add lime juice and stir to combine.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or Thai basil. Serve as is, or spoon it over jasmine rice or rice noodles for a heartier meal.
Notes
- Add spinach at the end to preserve color and freshness.
- Do not boil coconut milk; simmer gently to avoid curdling.
- Balance flavors with lime juice, soy sauce, and sugar.
- Use high-quality Thai curry paste for authentic flavor.
- For a vegan version, omit the fish sauce and use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Thai Coconut Soup with Spinach and Mushrooms, Thai coconut soup, coconut milk soup, Thai mushroom soup, authentic Thai coconut soup, vegetarian Thai soup