Go Back
+ servings
A bowl of hearty coconut soup with lime slices, green onion and a set of cop sticks.


A delicious plant-based twist on Coconut Thai Soup!
Print Pin
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
MAKES : 6 cups


  • 4 cups Vegetable Broth
  • 2 cups Coconut Milk
  • 1-2 tbsp Avocado Oil
  • 1 medium Red Onion (chopped)
  • 1 cup Mushrooms (sliced)
  • 2-3 Garlic Cloves
  • 2 tbsp Lime Juice (Feshly Squeezed)
  • 1 tsp Himalayan / Sea Salt


  • Heat the oil in a large saucepan.
  • Add in the onion, stirring for a minute or two.
  • Then, add the garlic, stirring for another minute.
  • Add in the mushrooms and cook for few minutes or until the onions become transparent.
  • Add in the vegetable broth, coconut milk and lime juice.
  • Bring to a boil and then turn the heat down to medium-low.
  • Stir in the salt, cover and let simmer for 15 - 20 minutes.
  • Serve warm and garnish with green onion or chives, sprouts and lime slices.


You can always substitute the vegetable broth for homemade/organic bone broth for a non-vegan version!


Serving: 1cup | Calories: 190kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1026mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 3mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!