Spicy Thai Mushroom Soup
A vibrant, spicy Thai mushroom soup with rich flavors of lemongrass, ginger, and chili.
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
- ½ 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.
