Vegan Thai Soup

Written by Kajsa IngelssonApril 20, 2020

Honey bees! Did you know that mushrooms boost great benefits for the immune system? It’s true, so let’s get some shrooms in our systems right now!

On another note, I have been spending most my spring in Los Angeles, and i’m starting to feel summer around the corner already! If this is news to you, you should really head over and follow me on instagram! Almost daily updates so you won’t miss a mjau!

Back to the soup! I created an easy and fast recipe for us, as always. Who’s got the time (or will) to spend hours in the kitchen anyways?

Kajsas Super Thai Soup

Serves 2, about 20 min

  • 1 yellow onion, diced
  • 1 piri piri chilli, sliced thin (more if you like it HOT)
  • 1 heaped teaspoon red curry paste
  • 1 jar of coconut milk (400 ml)
  • 1 teaspoon grated ginger
  • 1 stalk celery, chopped thin
  • 1 stalk lemongrass, split in half
  • 2 chunks ginger
  • 1 teaspoon sweetener
  • The juice of 1 lime and 1/2 big lemon
  • 1 bunch cilantro, chopped
  • 1 teaspoon salt
  • 10 shiitake mushrooms, stems removed and split in half (you can go with other shrooms too)

To make it is as easy as to shake it:

  • Heat up some coconut oil in a medium pot.
  • Add the onion for about 2 min, until translucent. Stir occasionally.
  • Add pirri pirri and curry paste, swirl it around for about 30 sec.
  • Add the coconut milk, ginger, lemongrass, celery, sweetener, salt and mushrooms. Let it boil on medium-low heat for about 10 min.
  • Add the lime, lemon and cilantro during the last couple of minutes.
  • Serve in a deep bowl (maybe some rice on the side?) and garnish with sprouts and fresh herbs.