Spicy Thai Mushroom Soup Recipes

MUSHROOM AND RICE SPICY THAI SOUP

Mushroom and Rice Spicy Thai Soup image

Creamy, flavorful and nutritious, this tasty Mushroom and Rice Spicy Thai soup will fill you up with goodness and comfort any time!

Provided by sanna

Categories Savory

Time 40m

Number Of Ingredients 15

Ingredients

4 cloves garlic, minced
1 small onion, chopped
1 inch piece of ginger, minced or grated
1/2 red bell pepper, diced
2 tbsp olive oil
2 cups white or cremini mushrooms, chopped roughly into little pieces
4 cups vegetable broth
2 tsp red pepper flakes
2 tbsp hot sauce (optional)
2 tbsp red Thai curry paste
juice of 1/2 lime or lemon
3 tbsp cornstarch
1/2 cup water
1 can coconut milk ( 400 ml)
2 cups cooked brown rice

Steps:

In a medium, heavy-bottomed pot, saute ginger, onion and garlic until soft. Add the bell peppers and cook for about 30 seconds. Add the mushrooms and let cook until softened. Add the vegetable broth and let it simmer for 5-7 minutes.
Stir in red curry paste, hot sauce, red pepper flakes, ginger and simmer for another 7 minutes.
Stir in cornstarch in coconut milk until dissolved. Add to the pot along with the water. Let simmer for another 5-10 minutes or until the soup has thickened to your consistency of preference. Add the cooked brown rice. Add the lime juice. Season with salt and pepper if needed.

Nutrition Facts : Calories 479 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1087 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

SPICY THAI MUSHROOM SOUP RECIPE

Spicy Thai Mushroom Soup Recipe image

Feed your family a hot, savory soup with this Spicy Thai Mushroom Soup Recipe. Three steps is all it takes for this simple, but delicious, Spicy Thai Mushroom Soup Recipe that is ready to serve in just 35 minutes.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings, about 1 cup each

Number Of Ingredients 12

Ingredients

1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 lb. sliced fresh mushrooms
1 onion, chopped
1 red pepper, cut into strips
1/4 cup flour
1/2 cup coconut milk
2 tsp. Sriracha sauce (hot chili sauce)
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. 2% milk
1 tsp. garlic powder
1/4 cup fresh cilantro

Steps:

Heat 1/4 cup dressing in large saucepan on medium heat. Add vegetables; cook and stir 4 to 5 min. or until onions and peppers are crisp-tender. Add flour; cook and stir 1 min.
Stir in coconut milk, then Sriracha sauce. Gradually stir in broth; cook 20 min. or until soup is thickened, stirring frequently.
Mix cream cheese spread, 2% milk, garlic powder and remaining dressing until blended. Add to soup; cook and stir on medium-low heat 2 to 3 min. or until heated through. Serve topped with cilantro.

Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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