Looking for an easy Thai mushroom soup? This one is seriously addictive. Mushrooms simmered in coconut milk with Thai red curry paste and ground pork, then finished with a spoonful of nut butter and baby spinach for a rich, creamy, satay-like flavor. It’s low carb, ready in 30 minutes, and made with just 7 ingredients.
When I was first getting into cooking, my all time favorite soup was an incredibly rich number made with sweet potato, coconut cream, sour cream, Thai red curry paste AND peanut butter. As you can imagine, it was super addictive.
I was daydreaming about that soup a few months ago and then the image of mushrooms crossed my mind. Of course! A low carb version!
I couldn’t wait to get myself some mushrooms and try it.
And here it is. Just as addictive as the original (if not more so). And way more nutritious. You’re welcome.
I use homemade macadamia or almond butter for this, but it’s also fabulous with good old peanut butter.
Why You’ll Love This Thai Mushroom Soup
- Big flavors – creamy coconut, spicy red curry and nutty richness.
- Quick – 30 minutes from start to finish.
- Low carb – just 13g carbs per serve.
- Flexible – easily made vegetarian with tofu, or with chicken or shrimp.
Ingredients
- Mushrooms – see below for the best mushrooms to use.
- Coconut milk – full fat for the creamiest soup.
- Thai red curry paste – brands vary a lot in heat, so start with less.
- Ground pork – or chicken, shrimp or tofu.
- Nut butter – peanut, almond or macadamia.
- Baby spinach – stirred through at the end.
- Water – or chicken broth or vegetable broth for extra flavor.
What Is the Best Mushroom for Thai Soup?
I usually use regular button or cremini mushrooms because they’re easy to find. But oyster mushrooms, shiitake and enoki are all traditional in Thai soups and add lovely texture. A mix is even better.
Addictive Thai Mushroom Soup
Ingredients
- 1 2/3 lb mushrooms 750g
- 1 can coconut milk 14 oz / 400ml
- 4 scant tablespoons Thai red curry paste
- 1 1/2 cups water or chicken or vegetable broth
- 1 lb ground pork 500g
- 3.5 oz nut butter (about 4 tablespoons) 100g
- 1 bag baby spinach
Instructions
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Slice the mushrooms lengthwise into 3 or 4 slices. I leave the stems on.
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Heat a medium saucepan over medium-high heat. Scoop a few tablespoons of coconut cream from the top of the can and add to the pan. Add the mushrooms and cook, stirring every now and then, for 7-8 minutes or until they've shrunk down and softened.
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Add the curry paste, the rest of the coconut milk, 1 1/2 cups water (or just fill the can to measure) and the pork. Simmer rapidly for 5 minutes or until the pork is cooked through.
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Add the baby spinach and remove from the heat. Stir in the nut butter. Taste and season with salt or more curry paste as needed.
Recipe Video
Nutrition: 13g carbohydrates / serve.
Variations & Substitutions
pantry-friendly – use frozen spinach.
short on time – just put everything (apart from the nut butter and spinach) in the pot and simmer until cooked.
vegetarian / vegan – replace the pork with cubed tofu and use vegetable broth instead of water.
no coconut milk – use another dairy-free milk, or replace with 1 cup heavy cream.
no Thai curry paste – use 2-3 teaspoons curry powder, or see my Thai red curry paste substitutes.
more substantial (carb lovers) – add rice noodles or other cooked noodles at the end, or serve with rice.
more substantial (low carb) – zucchini noodles! Or toasted cashews.
low FODMAP – halve the coconut milk and use canned mushrooms instead of fresh.
family-friendly – I actually make this without the curry paste, serve out for the boys, then add the curry paste for my Irishman and me. The flavor isn’t quite as good this way, but everyone is happy.
different vegetables – sweet potato (if you don’t mind the carbs), zucchini, broccoli (also excellent with green curry paste), kale, cauliflower, red bell peppers or cabbage.
different protein – any ground meat will work. Or use shrimp, fish fillets, or chicken thigh or breast cut into bite-sized pieces.
more fancy / for entertaining – garnish with Thai basil leaves or finely sliced makrut lime leaves.
smooth soup – feel free to puree the soup with a stick blender.
Want It More Like Tom Kha?
Tom kha is the famous Thai coconut soup, usually made with chicken (tom kha gai) or mushrooms. It’s lighter than my soup and full of fresh aromatics. To give this recipe more of a tom kha vibe:
- Simmer 2-3 slices of galangal or fresh ginger, a bruised stalk of fresh lemongrass and a few torn kaffir (makrut) lime leaves in the broth.
- Skip the nut butter and season with 1-2 tablespoons fish sauce and a squeeze of lime juice at the end.
- Add a few sliced Thai chilis if you like it hot.
- Garnish with fresh cilantro.
See my lemongrass substitutes and makrut lime leaf substitutes if you can’t find them.
Popular Thai Soups
- Tom yum – hot and sour soup, usually with shrimp, lemongrass, lime and chili.
- Tom kha – creamy coconut soup with galangal and lime leaves.
- Khao soi – Northern Thai curry noodle soup.
- Kaeng jued – a mild, clear soup with tofu, vegetables and ground pork.
Will Coconut Milk Make My Soup Taste Like Coconut?
A little, yes, but in a good way. With bold flavors like curry paste, it mostly adds creaminess and richness rather than a strong coconut taste. Full-fat coconut milk gives a silky texture; light coconut milk makes a thinner soup.
Problem Solving Guide
bland – more salt (or fish sauce)! If it tastes a little flat after you’ve added the salt, a squeeze of lime will help.
too watery – keep simmering to reduce the soup a little, or add some almond meal to thicken it.
too hot – next time use less curry paste (or a different brand). For now, dilute it with extra coconut milk.
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 3-4 days, or can be frozen. To serve, bring back to a simmer.
Waste Avoidance Strategy
mushrooms – keep in the fridge in a brown paper bag. Can be frozen raw or cooked.
coconut milk / Thai red curry paste / nut butter – keep unopened in the pantry. Once opened, keep curry paste in the fridge.
ground pork – freeze it.
baby spinach – freeze it, or wilt it in a pan with a little oil and keep in the fridge for a few days.
More 5-Ingredient Soup Recipes
- Creamy Mushroom, Leek & Spinach Soup
- Zucchini, Basil & Feta Soup
- Longevity Leek Soup
- Creamy Cabbage & Almond Soup
- Tuscan Greens Soup
- Mushrooms with Lentils
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio
I generally do not like soup, but boy will I ever be making this one! Jules, you are corrupting me, making me like soup… Maybe it’s because you make soups that can be whole-meal and taste good? I definitely want to try this one.
I made this , it is super easy , as I was tasting , I prefer the soup without the nut butter , next time , I will omit the nut butter , I used peanut butter.
Great Patricia
I love how you provide so many flexible options!
Thanks Wren!
May I ask how many ounces (or grams) the “1 bag of baby spinach” you’re using weighs? Thank you!
Not sure what happened between your description with the idea of adding mushrooms and what the recipe wound up being. I’m making the delicious Vegan soup you described and adding wild mushrooms.