Can I freeze Thai Mushroom Soup with Herbs?

Yes, but it’s best frozen without coconut milk. Add coconut milk only when reheating to maintain texture. Freeze in individual portions for easy meals.

Is Thai Mushroom Soup with Herbs spicy?

It can be, depending on the amount of chilies you add. It’s traditionally mild to medium. To reduce heat, skip the bird’s eye chilies or use sweet red chilies.

What kind of mushrooms work best in Thai Mushroom Soup with Herbs?

Shiitake, oyster, straw, and button mushrooms are all excellent. A mix adds texture and flavor diversity. Dried mushrooms can be used but must be rehydrated.

Can I make Thai Mushroom Soup with Herbs ahead of time?

Absolutely. The flavors actually deepen over time. Just store it in an airtight container in the fridge for up to 4 days. Reheat gently to preserve herb flavors.

Thai Mushroom Soup with Herbs: The Most Delicious Thai Recipe (2025)

Description

A fragrant and comforting Thai Mushroom Soup with Herbs made with mushrooms, lemongrass, galangal, and kaffir lime leaves. This versatile soup is perfect for all seasons and fits into vegan, vegetarian, and health-conscious diets.

Ingredients

Scale

6 cups vegetable broth
2 cups mixed mushrooms (shiitake, oyster, button, or straw mushrooms), sliced
1 stalk lemongrass, bruised and cut into 3-inch pieces
3–4 kaffir lime leaves, torn into pieces
1-inch piece galangal, sliced thinly
2 cloves garlic, minced
2 small Thai bird’s eye chilies, crushed (optional, for spice)
2 tablespoons fish sauce (or soy sauce for vegetarian)
1 tablespoon lime juice
1 teaspoon sugar
1 cup coconut milk (optional, for creamier version)
½ cup cherry tomatoes, halved
Fresh cilantro leaves, for garnish
Fresh Thai basil, for garnish

Instructions

In a large pot, bring the vegetable broth to a boil. Add lemongrass, kaffir lime leaves, galangal, and garlic. Let simmer for 5–7 minutes to infuse flavors.
Add the mushrooms and cook until tender, about 5 minutes.
Stir in fish sauce (or soy sauce), sugar, and lime juice. Adjust seasoning to taste.
(Optional) Add coconut milk for a creamy, rich version. Simmer gently for another 2 minutes.
Add cherry tomatoes and chilies. Cook just until the tomatoes soften.
Remove lemongrass and galangal slices before serving.
Ladle into bowls, garnish with cilantro and Thai basil, and serve hot.

Notes

You can substitute fish sauce with soy sauce to make it fully vegan.
Use a combination of mushrooms for richer texture and flavor.
Skip the chilies if you prefer a mild version.
The soup can be made ahead and refrigerated for up to 4 days.
For best flavor, do not skip simmering the herbs before adding mushrooms.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 120
Sugar: 3g
Sodium: 580mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: Thai Mushroom Soup with Herbs, Thai soup, vegetarian Thai soup, lemongrass soup, herbal Thai mushroom soup