Mushroom Curry Soup - Gf, S Recipe

Inspired by Juju Durham

Time30m

Serves4

oyster mushroom, red curry, coconut milk, crispy shallot, cilantro

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the mushrooms
Clean and slice the oyster mushrooms into bite-sized pieces.
2
Sauté the mushrooms
In a large pot, heat olive oil over medium heat. Add the sliced oyster mushrooms and sauté for about 5 minutes until they are soft and lightly browned.
3
Add curry paste
Stir in the red curry paste and cook for another 2 minutes, allowing the flavors to blend.
4
Combine liquids
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a simmer.
5
Season the soup
Season with salt and black pepper. Let the soup simmer for 15 minutes to develop the flavors.
6
Finish with garnishes
Ladle the soup into bowls and top with crispy shallots and fresh cilantro before serving.