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mushroom and broccoli soup

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
Cook Time 20 minutes
Total Time 30 minutes
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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