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Spicy Thai Mushroom Soup
Kathie Clane

Spicy Thai Mushroom Soup

A vibrant, spicy Thai mushroom soup with rich flavors of lemongrass, ginger, and chili.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Thai
Calories: 222
Ingredients Method Notes

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

Method
 

  1. Heat oil in a large pot over medium heat. Add mushrooms and cook until soft, about 5 minutes.
  2. Add lemongrass, ginger, garlic, and chilies. Stir-fry for 2 minutes until fragrant.
  3. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Add fish sauce (or soy sauce), lime juice, and sugar. Adjust seasoning to taste.
  5. If using tofu or chicken, add it to the soup and cook until heated through (5 minutes).
  6. Remove from heat, discard lemongrass and ginger slices, and serve hot.
  7. 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.