"Tropical Lime and Coconut Mushroom Soup is a harmonious fusion of sautéed mushrooms, creamy coconut milk, and zesty lime, creating a symphony of flavors in a single bowl."
Tropical Lime and Coconut Mushroom Soup
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons vegetable oil
- 1 diced onion
- 3 cloves of grated ginger
- 1 pound sliced baby portobello mushrooms
- 1 can (14 ounce) coconut milk
- 3 cups vegetable broth
- 1 juiced and zested lime
- to taste salt and ground black pepper
- for garnish chopped green onion
- for serving grated parmesan cheese
- 1 tablespoon soy sauce
Method
Step 1
Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and lime zest. Sauté for about 2-3 minutes until the onions become translucent and the garlic, ginger, and lime fragrant.
Step 2
Cook the Mushrooms: Add the sliced mushrooms to the pot. Sauté for another 5-7 minutes, until the mushrooms release their moisture and start to brown.
Step 3
Add Liquids: Pour in the coconut milk, vegetable broth, and soy sauce. Stir to combine all the ingredients.
Step 4
Simmer: Bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld together and the mushrooms to become tender.
Step 5
Add Lime Juice and Seasonings: Stir in the lime juice. Adjust the amount of lime juice to your preferred level of tanginess. Season with salt and ground black pepper to taste.
Step 6
Garnish and Serve: Ladle the hot Tropical Lime and Coconut Mushroom Soup into serving bowls. Garnish each serving with grated Parmesan cheese and chopped green onion.