Recipe type
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Thai Mushroom Soup with Coconut Milk and Chilli

time
30M
person
2

The main ingredient, used for cooking this yummy dish is coconut milk. It makes the taste of this soup really rich. Soy sauce is used in Asia instead of salt.

Ingredients for
servings
сals/100 gr
Champignons
2.25 cups
60 cals
Vegetable broth
430 ml
125 cals
Lime zest and juice
1 pcs
15 cals
Canned coconut milk
300 ml
190 cals
Soy sauce
2 tsp
78 cals
Red hot chilli pepper
1 pcs
35 cals
Total calories in the prepared dish
503 cals
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Clear
Instructions:
  1. Cut mushrooms into thin slices and add them into the pan with hot vegetable broth. Add soy sauce, lemon juice and grated zest. Boil it and cook for 3-5 minutes.
  2. Leave the soup to cool down. Separate several slices of mushrooms.
  3. Pour the rest of the soup into the bowl of the blender. Mash everything until this mass is smooth enough.
  4. Pour it into the pan again. Add coconut milk. Mix everything carefully and heat one more time. Do not boil it.

If you like spicy taste, serve it with chilli pepper. Don`t forget to decorate the portion with the chopped herbs. Bon Appetite!

Author:
Andrew-Tasty
My name is Andrew. I am the chef of the site " Very Tasty». This is a real creative kitchen! A team of talented chefs and creative editors, each of whom is a specialist in their field, united by a common idea: to help people and teach them how to cook delicious food. We create recipes that are really worth sharing and cooking.
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Comments (1)
Emmy
25.12.2018 03:15

This soup seemed so extravagant at first. I like to cook unusual dishes. It turned out to be easy enough to cook. I doubted until the very end that the combination of coconut milk and chili pepper would be terrible. But I really enjoyed it. It was so extraordinary.

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