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12. Spicy Thai-Inspired Coconut Mushroom Soup

When I am craving takeout but do not want to leave the house, this spicy, tangy soup hits the spot.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon coconut oil
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 15 ounce can full-fat coconut milk
  • 16 ounces mushrooms quartered
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Heat the coconut oil in a pot over medium heat.
  2. Add the red curry paste and stir constantly for one minute.
  3. Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
  4. Add the quartered mushrooms and cook for 10 minutes until they are tender.
  5. Remove from heat and stir in the fresh lime juice and cilantro.