Coconut and mushrooms soup

Quite often, during a long working winter, we long for a nice and hot soup, maybe different than usual. Hot, fragrant and satisfying, this soup is a great idea to combine Asian and Mediterranean inspiration: the result is great! The delicacy of coconut underlines perfectly the scent of wood given by mushrooms. Serve it in individual portions, so as to give to your dinner a modern and Asian attitude. If you feel more Mediterranean, don't forget to serve your soup with cubes of toasted bread.


10 minutes Total time
10 minutes Active time
Serves 2 persons
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Mince and stir fry onions and mushrooms in a nonstick pan with a dash of oil. Add the coconut milk, then add water and salt. Bring to simmer and cook for 10 minutes. 

Clean you mushrooms well without letting them get waterlogged. What's more, consider that mushrooms release some water while cooking so, be careful while adding water to your soup.
The coconut milk is a quite common ingredient in Asian cookery. Do you know the origin of coconut milk? The coconut milk that you can buy at the supermarket in tins or bricks, is produced by drying and pressing the grated coconut white kernel. So, don't confuse it with coconut water!

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