Craving a bowl of comfort with a delightful Thai twist? Then, look no further than this Thai mushroom and broccoli soup, a vibrant, flavour-packed dish that’s delicious.

This soup combines earthy mushrooms, fresh broccoli, crunchy bean sprouts, and aromatic spring onions, all topped with a sprinkle of nutty sesame seeds for a satisfying texture. Infused with classic Thai flavours like coconut milk, ginger, and a hint of spice, it’s perfect for warming up on a chilly day or enjoying a light, refreshing meal any time of year.

Whether you’re a seasoned lover of Thai cuisine or just exploring, this recipe is simple to prepare and bursting with goodness. So, are you ready to bring the taste of Thailand to your kitchen?

So, let’s get cooking!

Check out my Instagram page for more recipe inspiration! Also, my soup section and Thai recipe sections have more quick, easy and tasty dishes for you to try!

How to Make the Best Thai Mushroom and Broccoli Soup at Home

Thai mushroom and broccoli soup with bean sprouts and spring onions. Finished with sesame seeds and parsley.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Lunch, Soup

Cuisine Thai

Servings 2 people

Ingredients

  

• 2 tbsp Olive oil
• 1/2 Onion (diced)
• 1 tbsp Thai red curry paste
• 1 tsp Chilli flakes
• 1 tsp Ground ginger
• 1 tsp Turmeric
• 1/2 tsp Garlic granules
• 500ml Vegetable stock
• 400ml Coconut milk
• 100g Tendersteam broccoli
• 100g Bean sprouts
• Lime juice (splash)
• 100g Mushrooms (sliced)
• 4 Spring onions (chopped)
• 1 tbsp Sesame seeds
• 1/2 tbsp Dried parsley

Instructions

 

• Add 1 tbsp olive oil to a large saucepan and heat to medium-high. Add the onion and cook for 3-4 minutes, stirring constantly. Then, add the Thai red curry paste, chilli flakes, ground ginger, turmeric, and garlic granules. Cook for a further minute, stirring constantly.
• Next, add the vegetable stock, coconut milk, broccoli, bean sprouts and lime juice. Season with salt and pepper to taste. Bring to a boil and then lower the heat to medium. Cook for 10-15 minutes until the soup thickens to your desired consistency and the broccoli is cooked through.
• Meanwhile, add 1 tbsp olive oil to a frying pan and heat to medium-high. Add the mushrooms and cook for 6-8 minutes, stirring frequently until browned. Set aside.
• Divide between two soup bowls and add the fried mushrooms. Top with the spring onions, sesame seeds and dried parsley, and enjoy.

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