30-Minute Meal: Thai Soup
Cozy Up with Creamy Thai Mushroom & Basil Soup
Looking for a vibrant and flavorful soup to warm you up? Our Thai Mushroom & Basil Soup is the perfect blend of aromatic spices, fresh vegetables, and creamy coconut milk. This soup is not only incredibly delicious but also surprisingly easy to make, making it ideal for a weeknight dinner or a comforting lunch. It’s packed with healthy ingredients and bursting with authentic Thai flavors that will transport your taste buds straight to Southeast Asia.
This recipe is a fantastic way to enjoy a plant-based meal without sacrificing flavor. The combination of earthy mushrooms, crisp vegetables, and fragrant basil creates a symphony of textures and tastes. The subtle heat from the Thai paste and a touch of chili oil add a delightful kick, while the lime wedge brightens everything up.
What makes this soup special?
- Flavorful Broth: The combination of vegetable broth and Thai coconut milk creates a rich and creamy base that’s both comforting and satisfying.
- Fresh Vegetables: We use a colorful mix of bell peppers, broccoli, and carrots for added nutrients and texture.
- Aromatic Spices: Ginger, lemongrass, and Thai paste infuse the soup with authentic Thai flavors.
- Fragrant Basil: Fresh basil leaves add a burst of freshness and aroma.
Tips for the Best Thai Mushroom & Basil Soup:
- Adjust the Spice Level: Feel free to adjust the amount of Thai paste and chili oil to suit your preference.
- Use Fresh Ingredients: Fresh vegetables and basil leaves will give the soup the best flavor.
- Don’t Skip the Lemongrass: Lemongrass is a key ingredient in Thai cuisine and adds a unique aroma and flavor.
- Garnish Generously: A wedge of lime and a drizzle of chili oil will elevate the presentation and flavor of the soup.
Frequently Asked Questions:
Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with different types of mushrooms, such as shiitake, cremini, or oyster mushrooms.
Q: Is this soup vegan?
A: Yes, this soup is naturally vegan and gluten-free.
Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will actually develop even more over time.
Q: What can I serve with this soup?
A: This soup pairs well with steamed rice, noodles, or a side salad. You can also add some grilled tofu or shrimp for extra protein.
Q: Where can I find Thai paste?
A: Thai paste is usually found in the Asian aisle of most grocery stores. You can also find it online.
Get ready to enjoy a bowl of pure Thai comfort! This Thai Mushroom & Basil Soup is sure to become a new favorite in your kitchen.
Thai Mushroom & Basil Soup
Ingredients
- 1 each Bell Pepper
- 1 head Broccoli
- 1 package Mushroom Farm Oyster Mushrooms
- 1 each Onion
- 2-3 each Carrots
- 1 each Jalapeño seeded and minced
- 1 clove Garlic
- 2 cups Vegetable broth
- 1 can Thai Coconut Milk
- 2 tbsp Olive Oil
- 1 thumb-sized Ginger
- 2 stems Lemongrass
- 2 tbsp Thai paste
- 6 large Garden-in-a-can Basil Leaves
- 1 wedge Lime
- to taste Chili Oil
- to taste Salt
Instructions
- Chop up all vegetables.
- In a large pot, begin by cooking olive oil.
- Toss in chopped onions, garlic and ginger.
- After about 3 minutes, toss in mushrooms and cook until softened.
- Add the chopped bell pepper, carrots, and broccoli.
- Pour in the vegetable broth and coconut milk. Bring to a simmer.
- Add the Thai paste and stir well.
- Add the lemongrass stems and simmer for 10 minutes.
- Remove the lemongrass stems.
- Stir in the chopped basil leaves.
- Season with salt to taste.
- Serve hot with a wedge of lime and a drizzle of chili oil.
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