Name: Spicy Thai Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 3 cups mixed mushrooms (shiitake, cremini, or button mushrooms); 1 stalk lemongrass, smashed and cut into pieces; 3 slices ginger; 3 garlic cloves, smashed; 2-3 Thai bird's eye chilies (adjust for spice level); 4 cups vegetable broth or chicken broth; 1 tablespoon fish sauce or soy sauce (for vegetarian); 1 tablespoon lime juice; 1 teaspoon sugar; 1/2 cup sliced tofu or chicken (optional); Fresh cilantro, for garnish; Lime wedges, for serving

A fragrant, spicy soup that brings together earthy mushrooms with the bold, aromatic flavors of Thai cuisine. The combination of lemongrass, ginger, garlic, and Thai chilies in a rich broth creates a comforting, zesty dish. Tofu or chicken can be added for protein, while fresh lime juice and cilantro elevate the soup’s freshness. This soup can be served as an appetizer or main dish and is perfect for warming up on a chilly day. Its heat can be adjusted by controlling the number of chilies used, making it suitable for varying spice tolerance levels.

Recipe Tips and Tricks:

Adjust the spice level by varying the number of chilies.
For added creaminess, stir in some coconut milk.
Make it vegetarian by omitting chicken and adding tofu instead.
Garnish with extra cilantro or basil for a fresh pop of flavor.
Use fresh lemongrass for the best fragrance, or substitute with lemongrass paste.

Yield: 4 servings

Spicy Thai Mushroom Soup

A vibrant, spicy Thai mushroom soup with rich flavors of lemongrass, ginger, and chili.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 tablespoon vegetable oil
3 cups mixed mushrooms (shiitake, cremini, or button mushrooms)
1 stalk lemongrass, smashed and cut into pieces
3 slices ginger
3 garlic cloves, smashed
2-3 Thai bird's eye chilies (adjust for spice level)
4 cups vegetable broth or chicken broth
1 tablespoon fish sauce or soy sauce (for vegetarian)
1 tablespoon lime juice
1 teaspoon sugar
1/2 cup sliced tofu or chicken (optional)
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Heat oil in a large pot over medium heat. Add mushrooms and cook until soft, about 5 minutes.
Add lemongrass, ginger, garlic, and chilies. Stir-fry for 2 minutes until fragrant.
Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Add fish sauce (or soy sauce), lime juice, and sugar. Adjust seasoning to taste.
If using tofu or chicken, add it to the soup and cook until heated through (5 minutes).
Remove from heat, discard lemongrass and ginger slices, and serve hot.
Garnish with cilantro and lime wedges.

Notes

If you can't find fresh lemongrass, use 1 tablespoon of lemongrass paste as a substitute.
This soup is naturally gluten-free when using tamari or soy sauce in place of fish sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 222Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 1497mgCarbohydrates 26gFiber 4gSugar 7gProtein 14g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.