Introduction: Best Thai Mushroom Coconut Curry Soup

This Thai Mushroom Curry Soup is irresistable. The flavors are umami. You won't even notice it has no meat. Let me say upfront that I am a meat eater and do love my meat but once a week I like to cook a day free from meat. This Thai Maitake Curry Soup is very hearty and satisfying. It took me 4 tries to get the flavors right . My husband said this was better than he had eaten in any restaurant . I don't think he even realized it didn't have meat in it. I will include any tips for this recipe as I go along.

TIP: Don't feel like you have to use the same vegetables as I did. Use vegetables you like and have on hand.


Can use any Mushroom of your preference but Maitake is my favorite. Shitake is a good Substitute.

Step 1: TOOLS

  • You will need a Sharp Knife to chop your vegetables
  • A silicone spatula if your Pots are enamel or Teflon. I am using an Enamel Electric Skillet. Sometimes I use a comparable Pot on the stove top.
  • a Ladle to spoon your Curry over into bowl.

Step 2: RICE

I have not included instructions on making rice. Here's a picture of my rice cooker I can not live without. I bought it at Walmart a while back. You can make any rice of your chose by the instructions on the package. I use a rice cooker which makes it very easy. Ratio is 1 rice to 2 water in the cooker, same as on the stove top. After using one I don't think I will every go back to the on stovetop method. Just make sure you make your rice first so it will be ready once your Curry is done and ready to eat.


    TIP: Only ingredients with an * are a must. All others or optional or what vegetables you have on hand.

    • * 1 to 1 and 1/2 cup rehydrated Maitake Mushrooms (purchase these from Amazon by ounce or pound)
    • * 2 Tablespoons Lemon grass (as pictured, If not on hand can use rice vinegar with = parts brown sugar. (Amazon, Walmart or Asian Store or Kefir Leaves)
    • * 1 Tablespoon Thai Red Curry Paste (as Pictured from Walmart) add more if you want more spice.
    • * Few leaves of Thai Basil ( Sub with Sweet Basil or Dried Basil if unavailable)
    • * Cilantro Leaves (I substitute dried if not available)
    • * 2 T grated Ginger ( Walmart item, I use the frozen cubes of ginger as pictured)
    • * 1 Tablespoon Soy Sauce (Walmart )
    • * 2 Tablespoons Honey (to you individual sweetness
    • * 2 Buds Fresh Garlic ( I used chopped in a jar from Walmart)
    • *Canned Coconut Milk (2 cans for this recipe. Can add more if needed to taste.
    • *1/2 teas Red Pepper Flakes (I don't like it too hot. If you do add more)

    Tip: I use as Little or many herbs to my taste. I love herbs so use a lot if you like it. This recipe is very forgiving.

    1/2 cup Broccoli Florets

    1 to 1 1/2 cup of Red, Yellow or Orange Bell Pepper cut in strips or chunks

    * 1 med chopped in chunks Sweet Onion

    4 Baby Carrots sliced diagonal

    Canned Water Chestnuts

    Canned Bamboo Shoots

    OPTIONAL: Chopped Spring Onion for sprinkling on top of Curry Dish. Squeeze of Lime or Lime juice.

    Tip: Cabbabge , Boy Choy, Spinach, etc. and most any Vegetable you can put in soup are suitable

    MEASURING: I rarely measure my vegetables . I just throw what I have available into the curry. You won't be disappointed.

    Step 4: Mushrooms and Vegetable Prep

    • Place your dehydrated Maitake (or your choice) Mushrooms in water to rehydrate)
    • Chop up all your vegetables . they are better a little chunky

    Step 5: Ready for the Skilllet

    Add all the Spices to the electric skillet. Turn skillet to med heat. Don't leave it .


    Squeeze water out of MUSHROOMS and place Mushrooms in Electric Skillet with Herbal Ingredients.

    SAUTE: mushrooms and herbal mixture together in skillet for a minute or two.

    ADD: 1 cup water and two cubes Vegetable Bouillon ( or packets) let simmer for 5 to 10 minutes

    ADD: COCONUT MILK to the ELECTRIC SKILLET (TIP: I use 1 can per person. You will want left overs, it is so good.

    On MED LOW HEAT stir and heat to a bubble until all coconut fat is melted and mixture is smooth.

    ADD all the chopped vegetables .

    Simmer for 5 minutes.

    Step 6: It's Ready to Eat With an Added Treat

    It's so easy. So good. Ladle it over rice with a squeeze of lime if you wish and a few basil leaves. The next day I added some cut up mangos to it. Now that was a real treat. Pineapple goes well too. Enjoy.

    Tips: you can freeze the unused portions for later. Yes I've tried it and it is good. Herbs have had a chance to meld very well.

    Freeze unused portions of vegetables you have cut up if you make a small amount. Don't waste. They can already be cut up and ready to put in the curry. If you are a meat eater add your favorite leftover meat.

    Recipe can be cut in half or doubled or tripled. Impress Your friends with this dish.

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