The silky 30-minute coconut mushroom soup

This silky, golden elixir is sure to nourish your body and warm your soul

Creamy, umami-rich, and effortlessly elegant, this Thai-inspired Coconut Mushroom Soup is the ultimate comfort in a bowl. It is hearty and flavour-packed. Morevoer, it is an incredibly versatile recipe, one of the most versatile that you might have on your weekly meal plan. It could easily also be a sure crowd pleaser too.

Pair it with crusty sourdough, plain toast, or garlic ciabatta for a classic combination. Want to elevate it further? Use it as a rich sauce for spaghetti, a velvety base for risotto, or a flavorful broth to cook orzo in. It even complements roasted gnocchi beautifully.

Completely gluten-free, nut-free, and vegan, this soup is a fantastic addition to your dinner table—whether for a casual meal or an elegant gathering. And the best part? It comes together in just 30 minutes with a handful of simple ingredients. A wholesome, delicious, and fuss-free recipe that’s sure to become a staple in your kitchen!

Ingredients for the coconut mushroom soup

(serves 4)

• 1.5 cans coconut milk
• 350 gms shitake mushrooms, stems removed and torn into halves (can substitute with any mushroom you like or roughly chopped mixed mushrooms)
• 1 white onion, finely chopped
• 4-5 cloves of garlic (you can use garlic granules if you are in a hurry)
• Few fresh thyme leaves (can substitute with dried thyme or dried mixed herbs)
• 2 tbsp butter (or the same quantity of olive oil to make it dairy free or vegan)
• 1 red chilli / 2 tsp chilli flakes (optional, or more if you like)
• 30 ml white cooking wine, to deglaze (a crisp, floral wine is what I love)
• Finely chopped parsley leaves, to garnish

How to make the coconut mushroom soup

Start off with sautéing onions and garlic in butter / olive oil. I use a mixture of butter and olive oil. However, I make the vegan version several times using just olive oil. While olive oil enhances the taste and is known for its health benefits, any other neutral oil works well too.

For my regular cooking needs, I use a mixed light olive oil. While purist Mediterrean diets do not advocate this form of olive oil, it is much more affordable and still has better health benefits than other vegetable and refined oils.

Once the onion browns beautifully and turns fragrant, add the mushrooms. Mushrooms release water so ensure you cook it till all the water has been released and the mushrooms brown slightly. I love using shiitake mushrooms in my daily recipes are they are packed with Vitamin D.

Spices & Seasonings

After that, add dried mixed herbs and red chili pepper flakes. Add some white cooking wine to deglaze. Cook and combine till the wine evaporates and the fragrance of the mushrooms and spices intensify.

Bring it all together

Now add coconut milk and let it simmer for 15 minutes.

Once it becomes luscious and silky and all the flavours combine, garnish with fresh parsley. The coconut mushroom soup is now ready to serve.

So, here is a service option that I made when my dearest friend visited me for lunch. I served my spaghetti cooked in the umami-rich coconut mushroom soup. For sides, I made a garlic toastie bread and some kale salad. Spoiler alert: She loved the meal and got ready to make a fresh batch with me.

Serving Suggestions

Here are some other suggestions to create a fusion meal out of the coconut mushroom soup:

1. Thai style: Serve with some steaming hot jasmine rice and a dash of lemon.
2. Italian style: Serve with spaghetti or orzo and a side salad.
3. Modern European: Serve with some toasted, warm garlic bread (I love using a ciabatta toasted with garlic butter or a garlic baguette).
4. Soup and Salad Meals: Serve with a simple kale salad with a dash of lemon.

Try this soup and let me know in the comments what sides you loved it with! If you loved this recipe but want a quick Asian recipe for lunch, try these perfectly umami peanut noodles.