Thai Mushrrom Coconut Soup

Name: Thai Mushrrom Coconut Soup
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp coconut oil; 3 garlic cloves, finely chopped; 1 tbsp ginger, finely chopped; 4 spring onions, sliced (save green parts for garnish); 3 tbsp red curry paste; 250 g mushrooms, sliced; 250 g broccoli, cut into small florets; 300 g cabbage, roughly chopped; 1 tbsp soy sauce; 400 ml coconut milk; 600 ml vegetable broth; 230 g white beans, drained and rinsed; 1 lime (juice only); 1 tbsp chili oil (optional)

Fri Jan 24 2025

30 MINUTES

This coconut soup is full of bold and delicious flavours, bringing the best of thai to your kitchen. It's a guarantee that you won't be disappointed in this one!

SERVINGS:

Ingredients

Soup

2 tbsp coconut oil
3 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
4 spring onions, sliced (save green parts for garnish)
3 tbsp red curry paste
250 g mushrooms, sliced
250 g broccoli, cut into small florets
300 g cabbage, roughly chopped
1 tbsp soy sauce
400 ml coconut milk
600 ml vegetable broth
230 g white beans, drained and rinsed
1 lime (juice only)
1 tbsp chili oil (optional)

Instructions

Start by chopping up all vegetables.
Heat a large pot with oil to medium heat. Add garlic, spring onion, and ginger and cook for about a minute, stirring constantly, being careful not to burn. Add the curry paste and keep stirring for about 30 seconds.
Add in all vegetables (mushroom, broccoli and cabbage) and stir. Pour in coconut milk, vegetable broth and soy sauce, bring to a boil.
Reduce the heat to medium, and leave to simmer for 15 minutes. Add the white beans and let simmer for another 5 minutes or until vegetables are tender.
Turn off the heat, and stir in lime juice. Season with salt to taste, and serve garnished with spring onion (and optional chili oil).