Thom Kha Hed (Thai Coconut Mushroom Soup)
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This Thai-inspired, lemongrass infused coconut mushroom soup is a bright and flavorful way to start any meal. Ready in about 20 minutes!
Recipe Type: Soup
Yield: 4 to 6 servings (appetizer)
  • 1 (12-14 ounce) can coconut milk
  • 32 ounces (4 cups) vegetable stock
  • 3 pieces root end lemongrass (bottom 3-4 inches), bruised
  • 6 ounces white button mushrooms, sliced
  • ½ cup chopped cilantro
  • 2 tablespoons lime juice
  1. Put the coconut milk, vegetable stock, and bruised lemongrass in a pot and simmer over medium-low heat for 10 to 15 minutes, until the liquid is infused with lemongrass flavor. Remove the lemongrass.
  2. Add the mushrooms and cook for another 5 minutes, until just softened.
  3. Remove from the heat and stir in the cilantro and lime juice. Serve immediately.
Gluten free, Parve, Vegetarian, Vegan
Recipe by Katherine Martinelli at